this will put them over the top with just a quick
bit of magic.
I saw this in Martha Stewart Living Magazine
this fall
this fall
and saved the picture. Even my 17 year old son
was wowed by this presentation of veggies and dip!
Purchase a variety of cabbages and greens that
have great color and texture. Choose clear glasses
of varying sizes to serve the veggies in. Wash and
dry the leaves that you have chosen to use.
I decided to wrap the leaves on with twine but felt
the twine was too bulky, so I split it into three pieces
and then wet the pieces to pull out the kinks in the
twine.
Cut the leaves to size, especially cutting the bottoms
off so that they will be flat on the bottom. Use enough
leaves to encircle the glass. While holding the leaves
in place, encircle the glass with the twine and tie it
off. I chose to wrap it twice.
Fill with a variety of vegetable dippers. I used
asparagus, green beans, carrots, and peppers
but you could use many others. Serve with
the dip. The leaf wrapped containers will
last several hours in the fridge. I prepared
and filled them earlier in the day.
Have you noticed that the homemade ranch
dressing you make at home isn't quite as good
as the ones you get in the restaurant? I
decided to put on my sleuth hat and figure
out how to improve on it. Here is my new
and improved version that I hope you will
love. I can't keep enough of it at our house!
Ramped Up Ranch Dressing
(for salads or dip)
3/4 C. buttermilk
1 1/4 C. real mayonaise
1 pkg. Hidden Valley Ranch Dressing Mix (buttermilk variety)
1 T. extra hot horseradish
1/4 tsp. granulated garlic
Mix everything in a blender. Place in a covered
container and refrigerate for at least 1 hour.
If you want a great taste, don't substitute with milk
and low fat mayonaise and be sure to buy the
buttermilk variety on the mix. You won't taste the
horseradish, it just gives it that extra "umph".
I will be posting this with
Weekend Wrapup
Foodie Friday
Weekend Wrapup
Foodie Friday
