Name: Veggie Basket with Smokey Ranch Dip
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 1/4 cups dip
Cuisine: american
Ingredients: 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*; 2 teaspoons honey; 1 large bell pepper, hollowed out for presentation; 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.

Cook’s Note

*Substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika.

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Veggie Basket with Smokey Ranch Dip

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