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Recipe courtesy of The Hearty Boys

Show: Party Line with the Hearty Boys

Episode: Party 101 Snacks & Baskets

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Total:: 35 min
Prep:: 30 min
Cook:: 5 min

Yield:: 2 1/4 cups dip

Level:: Easy

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*
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.

Cook's Note

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

My Private Notes

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