Veggies & dip

Yield: 12 Servings

Measure Ingredient
3 eaches Cucumbers, cut in sticks
¼ pounds Mushrooms, whole
½ each Bunch celery, cut in sticks
½ each Bunch carrots, cut in sticks
½ pounds Cherry tomatoes, whole
½ each Head cauliflower, broken int
2 eaches Green peppers, cut in sticks
3 eaches Zucchini, cut in sticks
½ each Bunch green onions, trimmed
1 cup Buttermilk
1 cup Mayonnaise
1 pack Dressing mix



Arrange the vegetables on a tray. Chill 1 hour before serving.

Combine dip ingredients and place in serving bowl. Ready to serve.

For a low calorie dip, substitute lo-fat creamed cottage cheese for the mayonnaise. Serves 12 or more.

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