Vegetable Garden Dip

• 2 packages (1 Oz. Size) Onion Soup Mix
• 2 cups Sour Cream
• 2 cups Greek Yogurt
• 1 slice Stale Dark Rye Or Pumpernickel Bread, Pulsed In A Food Processor To Make Breadcrumbs
• 6 whole Small Carrots, Halved Crosswise If Long, Trimmed With The Green Tops Left On
• 10 whole Small Radishes, Trimmed With The Green Tops Left On
• 1 cup Broccoli Florets
• 1 cup Small White Button Mushrooms, Brushed Clean With A Damp Towel
• 1 bunch Thin Asparagus, Woody Ends Trimmed, Halved Crosswise
• 1 cup Cherry Tomatoes

1. The 30 minutes of cook time is actually refrigeration time for the dip.
2. Add the onion soup mix, sour cream and Greek yogurt into a medium bowl and stir together.
3. Refrigerate for at least 30 minutes.
4. Spread dip on the bottom of a medium sized baking dish in an even layer at least 1 inch thick (so that the vegetables stand up).
5. Drag a spatula across the top to draw lines to mark the rows.
6. Sprinkle with the breadcrumbs.
7. Stick the vegetables into the dip to form rows, decorate with mini garden tools (if using) and serve.

onion, sour cream, greek yogurt, rye, carrots, broccoli florets, white button mushrooms, tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegetable-garden-dip/ (may not work)