Food Network: Veggie Basket with Smokey Ranch Dip

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Veggie Basket with Smokey Ranch Dip
Recipe courtesy Dan Smith and Steve McDonagh

Ingredients
Smokey Ranch Dip:
1 cup sour cream
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky
paprika)
2 teaspoons honey
1 large bell pepper, hollowed out for presentation

Veggie Basket:
Green beans
Asparagus spears
Broccoli florets
Rainbow carrots
Baby yellow carrots
Baby heirloom tomatoes
Baby fennel, sliced
Icicle and big red radishes
Cucumbers, sliced
Jicama, peeled and cut into sticks
Yellow summer squash, cut into coins
Purple bell peppers, seeded and cut into strips

Instructions
Smokey Ranch Dip:
Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed.
Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.

Veggie Basket:
Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and
broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until
tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain
completely.

Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.