holiday Vegetable Tray

• Select fresh, seasonal, vibrant vegetables in a variety of colors, the more the better! Include varying shades of the same color to add visual interest, like dark green broccoli  and light green celery. 

• Place small tongs and spoons for dip near the tray to make them easily available to guest.   Cut vegetables into bite size pieces so they are easier to handle. 

• choice of dips - a creamy option like ranch dip is always a hit, but don't stop there! Hummus and other bean dips are filling and satisfying. Spinach Artichoke Parmesan Cheese dip adds more excitement and is easy to make.

• Select a platter or tray large enough to hold 2 or 3 dips plus the veggies. plus small bowls or ramekins to hold the dips, and arrange them on the tray placing the vegetables nicely around them.  Try  adding vegetables that are different too like  black and green olives, or seasoned Artichoke hearts. (they are amazing!) 

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• I  always recommend blanching tougher vegetables, like, cauliflower, asparagus and green beans. Bring a large pot of salted water to a boil. Add the vegetables to your pot, and cook for 2-3 minutes. Transfer the vegetables to a bowl of ice water to stop the cooking process. Pat the veggies dry and add them to your platter. 

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