Vegetable Wreath and Herb Dip

Our red and green veggie wreath, with a garlicky herb dip, will add tasty sophistication to your holiday table.

Ingredients

• 1 cup mayonnaise
• 1 cont. (6.5 oz.) garlic-and-herb flavored spreadable cheese, such as Allouette
• ¼ cup buttermilk
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh dill
• 1 tsp. grated lemon zest
• Ice cubes
• 12 oz. green beans, trimmed
• 8 oz. sugar snap peas
• 1 seedless English cucumber
• 4 cups baby arugula, about 4 oz.
• 8 radishes, halved

Instructions

1. In bowl, stir together mayonnaise, cheese, buttermilk, chives, dill and lemon zest until blended and smooth; cover and refrigerate.
2. Fill large bowl with ice and water. Bring large pot water to boil. Add green beans; cook until almost tender, about 2 minutes. Using slotted spoon, transfer to ice water. Repeat cooking and cooling with snap peas. When cooled, drain beans and snap peas; pat dry with paper towels.
3. Using vegetable peeler or channel cutter, lengthwise remove strips of skin from cucumber in ½” intervals, creating stripes. Cut cucumber diagonally into ¼”-thick slices.
4. When ready to serve, transfer dip to small serving bowl; place in center of 13”-14” round platter. Arrange arugula along edge of platter then arrange cucumber slices, green beans and snap peas; top with radishes. Serve immediately or cover and refrigerate until ready to serve.