Vegetables & Pesto Dip

Ingredients:
3 cups fresh parsley, minced
1 1/4 cup Parmesan cheese
1/2 cup pine nuts or chopped walnuts
1/2 cup olive oil
2 cloves garlic
2 cups mayonnaise
2 cups sour cream
2 tsp. seasoned salt
1/2 tsp. black pepper
Vegetables:
2 pounds baby carrots
2 bunches red radish
2 cucumbers
1 bunch green onions
2 red peppers (or green)
1 bunch celery
Optional: broccoli and cauliflower

Directions:
Dip: Place first four ingredients in a blender. Process
until mixture resembles course meal. Add remaining
items and process until smooth. Makes about 6 cups

Vegetables: Clean, peel and slice the vegetables as
necessary. Baby carrots can be left whole. Green onion
can be trimmed with some green left on. The other
vegetables can be cut into fairly good sized pieces.
Arrange in an attractive manner on a large platter with
the dip in the middle. Garnish with parsley sprigs.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -