Vegetable Platter with Dip

This recipe is per every 25 guests. You can adjust it according to how many guests you will be serving.

Ingredients:

16 oz. carton sour cream

1 package dry, ranch dip

1 medium bag baby carrots

1 Package celery stalks

4 cups broccoli heads

Large can of pitted black olives

Package of cherry tomatoes

2 Red bell peppers

2 yellow bell peppers

2 green bell peppers

1 head purple cabbage (optional)

Mix ranch dressing according to package directions. Place in refrigerator (easiest to put back into sour cream container). Wash and slice all vegetables into bite-size pieces. If you desire, you can cut off the top of the purple cabbage and scoop out the inside. It makes an attractive "bowl" for the ranch dip. When spread out a a platter at random, with the olives and cherry tomatoes added at the end, it is a beautiful and colorful vegetable platter.

You will need a serving platter, tongs or a fork for the vegetables, and a spoon for the dip.

[Money-saving tip: it is cheaper to buy and cut the vegetables yourself. If possible, get all your produce from a farmer's market or local fruit stand. It's usually cheaper than buying it at a grocery store.]