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Source: Le Cordon Bleu Home Collection - Finger Foods
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 10
A colorful selection of crunch fresh vegetables served with a choice of dipping sauces is an ideal summer dish for health-conscious guests.
For Sour Cream Dip:
1 cup sour cream
2 tablespoons mayonnaise
1/4 cup grated parmesan cheese
1 teaspoon lime juice or lemon juice
1/2 teaspoon worcestershire sauce
1 teaspoon bottled horseradish
1/2 teaspoon Dijon mustard
1/4 teaspoon celery salt
For Vegetables:
1 English cucumber
2 stalks celery
1 red bell pepper
1 yellow bell pepper
1 small stalk broccoli
12 fresh or 13 oz. canned baby corn
1 cup snow peas
12 baby carrots
20 cherry tomatoes
For Herb Dip:
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
1 cup olive oil
1/2 tablespoon each of chopped fresh chives, basil, parsley and tarragon
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FOR SOUR CREAM DIP: Combine all the ingredients in a bowl and mix well. Chill for at least 1 hour before serving.

FOR VEGETABLES: With a fork, scrape down the length of the cucumber to create a ridged pattern, then cut into 1/4-inch slices. Cut the celery and peppers into 2-3-inch long sticks. Blanch the broccoli, corn, snow peas and carrots in boiling water for 1 minutes. Drain, refresh in cold water and drain again. Remove the broccoli stem and discard. Cut the bushy green part into bite-size pieces. Arrange all the vegetables on a serving platter. Cover with damp paper towels, then wrap in plastic wrap and refrigerate until ready to serve.

FOR HERB DIP: Place the mustard in a bowl and whisk in the vinegar. Gradually whisk in the oil before adding the herbs and seasoning with salt and freshly ground black pepper. Serve the vegetables with the dips on the side.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 338
Fat. Total: 31g
Fiber: 3g
Carbohydrates, Total: 15g
Sodium: 223mg
% Cal. from Fat: 83%
Cholesterol: 14mg
Protein: 5g
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