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 |
| 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 |
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.