Vegetable Tray with Tangy Yogurt Dip

Instructions

1. 1

   Assorted Fresh Vegetables (below) ASSORTED FRESH VEGETABLES Bell pepper strips Broccoli flowerets Carrot slices or sticks or baby-cut carrots* Cauliflowerets Celery sticks Cherry tomatoes Cucumber slices Jicama sticks Snow (Chinese) pea pods or snap pea pods** Zucchini sticks Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and refrigerate at least 1 hour to blend flavors. Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the serving plate. Serve with the dip. Cut carrots diagonally to make large slices that are easy to dip. Snap off the stem end of pea pod, and pull the string across the pea to remove it. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "1 cup" "1:00" Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium Other Carbohydrates *Cut carrots diagonally to make large slices that are easy to dip. **Snap off the stem end of pea pod, and pull the string across the pea pod to remove it. Tips Taste the dip before serving it, and add another teaspoon of horseradish if you want a stronger flavor. You can purchase whole baby-cut carrots, broccoli flowerets and cauliflowerets cleaned and ready to eat in the produce section of the supermarket.