Recipe(tried): Vegetable Platter and Dill Dip

Hi Virginia :-) This idea is not so new or creative, but I think the kids might like a veggie platter. I did this for a 6th grade graduation party (before we sent them off to horror of horrors - junior high) and they loved it as did the adults (chaperones and teachers), but I think high school kids would appreciate it too. Line a silver platter(s) with red or green leaf lettuce leaves. The silver platters makes it seem special and they do deserve some special recognition for their hard work. Use red, orange , yellow or purple pepper(s), washed and tops removed to hold the dip as well as slivers of the peppers for the platter. Alternatively, use a hollowed out red cabbage to hold the dip. For a colorful assortment of vegetables, use the usual such as the peppers, cucumber slices or sticks, cauliflower, broccoli, grape or cherry tomatoes, celery and carrot sticks, and maybe blanched, whole green beans and even some jicama, peeled (tastes a bit like a crunchy cucumber if you have never had it) for something a little different. I like to use Dill Dip (recipe below) but you could use any dip recipe you like. Good luck, Virginia!!

Dill Dip (can be halved easily) This is best made one day before you plan to use it so the flavors have time to "marry." It's also good as a salad dressing.

1 c. sour cream
1 c. mayonnaise
1 Tbl. dried parsley
1 Tbl. dried dillweed
1 tsp. freeze dried onions or chives
1 tsp. Beau Monde (It seems that this is no
longer on the market. The closest thing to use
in it's place is McCormick's Bon Appetit
seasoned salt which you should be able to find
with the spices in alphabetical order)
1 tsp. MSG (I never use the MSG since some
people are allergic to it)

Simply blend all ingredients and refrigerate.