Crudité Vegetable Wreath with Ranch Dip
Ingredients
Crudité
8 cups broccoli florets
1 cup sugar snap peas, strings removed
2 cups cauliflower florets
Dip
1 cup plain non fat greek yogurt
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Directions
Step 1
To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
Step 2
To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
Step 3
Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
