Veggie Basket with Smokey Ranch Dip

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
• 2 teaspoons honey
• 1 large bell pepper, hollowed out for presentation
• Green beans
• Asparagus spears
• Broccoli florets
• Rainbow carrots
• Baby yellow carrots
• Baby heirloom tomatoes
• Baby fennel, sliced
• Icicle and big red radishes
• Cucumbers, sliced
• Jicama, peeled and cut into sticks
• Yellow summer squash, cut into coins
• Purple bell peppers, seeded and cut into strips

1. Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed.
2. Refrigerate until ready to use.
3. Scoop into a hollowed out bell pepper to serve.
4. Veggie Basket:
5. Bring a large pot of boiling salted water to a boil.
6. 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.
7. Immediately remove vegetables to a bowl of ice water to stop the cooking.
8. When cool, drain completely.
9. Arrange blanched vegetables and all other vegetables as desired on a platter.
10. Serve with the dip.

sour cream, mayonnaise, heavy cream, oregano, basil, garlic, onion powder, salt, black pepper, smoky paprika, honey, bell pepper, green beans, broccoli florets, carrots, yellow carrots, tomatoes, fennel, big red, cucumbers, jicama, coins, purple bell peppers

Taken from www.foodnetwork.com/recipes/veggie-basket-with-smokey-ranch-dip-recipe.html (may not work)