DONE AHEAD DIPPED VEGETABLES

1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
2 green onions (green part only), thinly sliced
1 pound bite-sized broccoli florets
1 pound bite-sized cauliflower florets
3 peeled carrots, cut bite-size

In a small bowl, whisk together ranch dressing mix, sour cream and mayonnaise. Mix in sliced onion.

Place vegetables in a shallow container, top with dressing mixture and refrigerate for at least 24 hours, stirring occasionally.

Drain off excess dressing and place vegetables in a serving dish. Spear with toothpicks.

NOTES: This must be prepared the day before serving. Almost any fresh vegetables can be used. Add cherry tomatoes and fresh, scrubbed mushrooms just before draining the vegetable mixture.

Servings: 4-6
Source: Easy and Elegant Hors d'Oeuvres by Nonnie Cameron and Diane Phillips