Veggies & dip
12 Servings
| Quantity | 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 |
VEGETABLES
DIP
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.