It’s quick and easy to place the veggies on a large 9x13” tray in a tree shape. Chop the tops off of some brightly colored bell peppers to create some unique dip holders, or extra spots for veggies that don’t fit in your design. Light dill weed combines well with garlic in this creamy dip.

Serves: 6-8 adults. Cooking time: 15 minutes + 1 hour in the fridge before serving.

List of ingredients:
3 broccoli crowns
1 head of cauliflower
small package cherry or grape tomatoes
small package carrot sticks
3 bell peppers
12 oz sour cream
3/4-cup mayo
1 Tablespoon Toasted Onion
1 1/2 Teaspoon Dill Weed
1 Teaspoon Granulated Garlic
1/2 Teaspoon Worchestshire Sauce

Preparation:
Line the edge of the tray with the carrots sticks. Start to create the tree shape with the broccoli, then fill in the spaces with the cauliflower. Add the cherry tomatoes to the “tree” like they are ornaments.

Chop the tops off of the bell peppers. Clean out the insides of any membranes. Place at the bottom of the tree like presents. Fill peppers as desired; see note above.

In a medium-size bowl, combine the sour cream, mayo, onion, dill weed, garlic, and Worchestshire sauce. Mix the ingredients well and place in the fridge for at least an hour. This will help the flavors develop before serving.

When you are ready to serve, scoop the dip into the empty bell pepper under the tree. Enjoy!