Kittencal's Vegetable Platter With Blue Cheese Dip

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup sour cream
• 1/2 cup hellmann's mayonnaise (do not use salad dressing)
• 3 tablespoons finely crumbled blue cheese (can use more for a stronger taste)
• 1 tablespoon minced yellow onion
• 1 teaspoon minced fresh garlic
• 1 tablespoon dry ranch dressing mix
• 1/4 teaspoon dried dill weed
• 2 teaspoons worcestershire sauce
• 2 tablespoons buttermilk
• tabasco sauce, to taste (optional)
• carrot (peeled and sliced into sticks)
• celery (cut ribs into 3-inch long sections)
• cucumber (cut into about 1-inch thick slices)
• cherry tomatoes (use small cherry tomatoes and leave whole)
• white button mushrooms (leave whole, slice off bottom of stem and wipe clean using a dry paper towel)
• green onion (cut off small hanging roots on white part and remove any damaged leaves, trim to uniform length)
• sweet pepper (cut into strips or rings)
• radish (cut off stem and root end, the long radishes may be cut into an accordion shape by slicing almost th)
• broccoli (cut into small florets leaving a small stem attached)
• cauliflower (cut into small florets)
• crusty breadstick (use the long crusty breadsticks)
• 2 large lettuce leaves (to be placed under the dip bowl)

Recipe

• 1 for the dip; in a food processor combine all ingredients except tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
• 2 add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
• 3 add in tabasco to taste and adjust ingredients to taste if desired.
• 4 place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
• 5 to assemble; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl the leaves.
• 6 arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.