Veggies & Dip Presentation

An interesting and pretty new way to serve your crudites and dip.

Living in Ontario, Canada has its perks. One of them is the free magazine put out by the Liquor Control Board of Ontario (LCBO) called "Food and Wine". This little gem has everything from recipes to wine reviews to profiles on names making news in the culinary world.

They also feature little snippets of helpful hints, new gadgets, style and design trends, and that sort of thing. It was in one of these quickie articles that I saw a fabulous way to serve veggies and dip that I had never thought of before.

Basically, they put about half an inch to an inch of dip in the bottom of a pretty, clear glass cup, and then stood the vegetables up right in the dip, filling the cup completely so that the veggies stood tall. This would work perfectly with blanched asparagus or green and yellow beans. Or thin baby carrots, celery, or even cucumbers or zucchini cut in sticks.

It looks great and prevents double-dipping, if that's something that bothers you. Each vegetable has just enough dip to enjoy the taste without it overwhelming the tender vegetable itself, and you don't need to worry about dip bowls that tend to look messy after a while. Try it with one of these fun dips, or use your trusted favorites.