Recipe(tried): cathy/ny re: Veggie Platter and dip

Hi Cathy:-) I made veggie platters for my dear friend's parent's anniversary, for my daughter's 6th grade graduation party years ago and many times for cross country and swimming team parties while my girls were in highschool This is what I like to do:

Line a silver tray (or whatever you have) with red or green leaf lettuce. Use a green, red, orange, yellow or purple pepper and/or a hollowed out small, red cabbage to hold the dip. Arrange carrot sticks, celery sticks, English cucumber sticks or slices, broccoli florets. cauliflower florets, red, yellow, green, orange etc. pepper strips, grape or cherry tomatoes, green onions (scallions), jicama slices, and blanched, fresh green beans around the dip(s). You can use a pepper to hold the blanched green beans, as well as the dip. My favorite dip to use is dill dip which I have posted here before. I also posted a curry dip on the vegetarian board. It is good, too, and pretty since it is pink due to the small amount of ketchup in it. I think that carrots, cucumbers and grape tomatoes are especially good with the dill dip so be sure to use those 3 vegetables, as well as others to add color. It just occured to me that slices of cooked beets might be good as well. They would add another beautiful color and taste to the platter.