Veggie Basket with Smokey Ranch Dip

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

Directions

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.