Graffiti Cauliflower, broken into florets
Green, purple, and yellow String Beans, stem ends snipped off
Yellow summer Squash, cut in half and sliced into spears
Zucchini, cut in half and sliced into spears
Carrots, topped and scrubbed
...or any other veggies in season
1. Prepare assorted dips using sour cream or yogurt, each flavored with 2 Tbsp of a different herb.
Identify each dip with a sprig of whatever herb you used.
Refrigerate at least two hours to infuse herbal flavors.
You can also make a simple Italian, Ranch, or Russian dressing.
2. Place a dip or two in the center of a platter.
Garnish the edge of the platter with leafy greens.
Arrange veggies in colorful patterns around the dip containers.
3. Watch kids sample all the dips while they eat fresh vegetables!