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Vegetable Wreath and Herb Dip

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

Serving Size:


Active Time:

45 min.

Total Time:

45 min.


  • 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


  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.

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