Harvest Vegetables with Sour Cream Dip Florentine
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Serve these fresh vegetables with the delicious Dilled-Spinach Dip. You can use the vegetables suggested here or choose your own favorites, but whatever you do, be sure they are very fresh. Plan to prepare the dip and slice all the vegetables ahead of time and store in the refrigerator. Then, just before serving, arrange everything on a platter and serve.
INGREDIENTS
1 (10-ounce) package frozen chopped spinach
1 bunch green onions
Fresh parsley
1 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon pepper
1 cup mayonnaise
1 cup sour cream1 small bunch fresh broccoli
1 small head fresh cauliflower
1/4 pound snow peas
1/4 pound small green beans
1 small zucchini
1 small cucumber
2 endive
Chopped parsley, for garnishRemove spinach from package and thaw at room temperature or in microwave oven. Spoon into the center of a square of cheesecloth; wrap spinach tightly and twist with hands to remove excess moisture.
Slice green onion, chop parsley to yield 1/2 cup each. Put green onion, parsley, salt, dill, pepper, mayonnaise, and sour cream in a medium-sized bowl. With a wooden spoon, beat thoroughly until mixture is well blended and smooth.
Add spinach; beat until well blended. Taste dip and add more seasoning if necessary. Transfer to a 2-cup serving bowl; cover and chill until serving time. (This dip may be prepared up to 2 days in advance.) Stir well just before serving.
Wash all vegetables thoroughly; dry with paper towels. Using a small, sharp knife, cut broccoli into florets. (Stalks can be reserved and used at another time to make broccoli purée, or peel, slice thinly, and use in a Chinese stir-fried vegetable dish.)
Using a small, sharp knife, cut cauliflower into florets. Trim ends from snow peas and green beans. Slice zucchini and cucumber thinly. Separate leaves of endive, and trim bottoms to make even. Wrap each kind of vegetable separately and store in the refrigerator.
Just before serving, stir spinach mixture and sprinkle with parsley. Place on one end of serving platter and arrange vegetables decoratively in groupings. Good served as an hors d'oeuvre before dinner.
Makes 2 cups sauce and 24 servings