METALandMIRRORS: Recipe: Dill Dip Platter

Saturday, July 23, 2016

Recipe: Dill Dip Platter

In case another suggestion was needed for a platter, I have one. This is going to be all vegetables and the dip. Some people don't eat meat or maybe just want some extra veggies and color on the table for presentation. This platter is definitely one of those for a table filler.

Some items needed are cucumber, sour cream, lemon, carrots, dill, cauliflower, snap peas, green beans, mayonnaise, salt, and pepper.

Let's make the dip first as it can be put in the refrigerator to start chilling.

Mix 1 minced cucumber, 1 cup sour cream, 1 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons dried dill in a bowl. Cover and refrigerate.

Fill a medium sized saucepan halfway with water and bring to a boil. Add 2 ounces of snap peas and cook for 1 minute, then remove and place in a bowl of cold water. Repeat this step again, but this time with 4 ounces of green beans. Drain the peas and the beans.

Trim 1 head of cauliflower into bite-sized florets. Peel 2 large carrots and cut into small sticks. Arrange all vegetables on a platter with the dill dip placed to one side of the platter.

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