Veggies and dip
12 servings
Ingredients
| 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 |
| 1 | cup | buttermilk |
| 1 | cup | mayonnaise |
| 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 | pack | dressing mix |
Directions
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.