Veggie Basket with Smokey Ranch Dip

Ingredients

• 9 servings asparagus spears 
• 9 servings baby carrots yellow
• 1 large bell pepper for presentation
• 9 servings purple bell peppers seeded cut into strips
• 1 teaspoon pepper black
• 9 servings broccoli florets 
• 9 servings rainbow carrots 
• 9 servings cucumbers sliced
• 1 teaspoon basil dried
• 9 servings baby fennel sliced
• 1 teaspoon garlic powder 
• 9 servings green beans 
• 0.3 cup heavy cream 
• 9 servings baby heirloom tomatoes 
• 2 teaspoons honey 
• 9 servings jicama peeled cut into sticks
• 1 cup mayonnaise 
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 2 teaspoons smoky paprika 
• 9 servings icicle and big radishes red
• 2.5 teaspoons salt 
• 1 cup cup heavy whipping cream sour
• 9 servings summer squash yellow cut into coins

Equipment

• bowl
• whisk
• mixing bowl
• pot

Directions

1. Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.
2. Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.
3. Arrange blanched vegetables and all other vegetables as desired on a platter.
4. Serve with the dip.