Recipe: Vegetable Buffet Platter with Creamy Buttermilk Dip

VEGETABLE BUFFET PLATTER

2 cups diagonally-sliced zucchini (about 1 medium)
2 cups diagonally-sliced carrots (about 4 medium)
2 cups small cauliflowerets (about 1/2 small head)
2 cups bite-size pieces broccoli flowerets
2 large bell peppers, cut into 1/4-inch strips
Kale, (optional, for lining plate)
Creamy Buttermilk Dip (recipe follows)

Arrange zucchini, carrots, cauliflower, broccoli and pepper strips on serving platter or in basket lined with Kale. Serve with Creamy Buttermilk Dip.

CREAMY BUTTERMILK DIP
Makes 1 1/4 cups dressing

3/4 cup mayonnaise or salad dressing
1/2 cup buttermilk
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
1/2 teaspoon instant minced onion
1/8 teaspoon freshly ground pepper
Dash of salt
1 clove garlic, crushed

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving.

Makes 5 servings
From: Recipelink.com
Source: Recipe booklet: Glorious Holidays, Betty Crocker Creative Recipes No. 75, December 1992