Recipes:
## Vegetable Medley with Dill Dip
### INGREDIENTS
* 1 head cauliflower
* 2 ounces fresh snow peas
* 4 ounces fresh green beans
* 2 large carrots
#### DILL DIP:
* 1 cup sour cream
* 1 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup finely minced fresh dill **or** 3 tablespoons dried dill
**SERVES:** 6
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### MAKE AHEAD
Make the dip **1 day ahead**. Refrigerate in an airtight container until ready to serve.
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### VARIATION
For a refreshing summer appetizer, add **a minced cucumber** to the sour cream mixture.
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### DIRECTIONS
**1.** For dip, combine sour cream, mayonnaise, lemon juice, salt, pepper and dill in a small bowl. Cover; refrigerate.
**2.** Trim cauliflower into bite-size florets. Fill a medium saucepan halfway with water.
**3.** Bring water to a boil; add snow peas. Cook for **1 minute**; remove and place in a bowl of cold water. Repeat with green beans. Drain snow peas and green beans.
**4.** Peel carrots. Cut into small sticks. Arrange vegetables on a serving platter. Serve dip alongside.
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### Make It Quicker
A quick and easy way to cook the vegetables in step 3 is to lower or raise them in and out of the boiling water with a small strainer.
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