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:
8
Active Time:
45 min.
Total Time:
45 min.
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
- In bowl, stir together mayonnaise, cheese, buttermilk, chives, dill and lemon zest until blended and smooth; cover and refrigerate.
- 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.
- 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.
- 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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