Recipe and Design Herbed Dip With Baby Vegetables
Ingredients 1 cup mayonnaise 1/2 cup sour cream 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped sweet onion 1 tablespoon chopped fresh dill 1 teaspoon Beau Monde seasoning 1 teaspoon hot sauce 1/2 teaspoon salt 1 pound thin fresh asparagus 1/2 pound haricots verts (tiny green beans), trimmed
Stir together first 8 ingredients in a small bowl until well blended. Cover and chill 4 to 24 hours. 2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 6-inch pieces, reserving any remaining end portions for another use. Cook asparagus in boiling water to cover in a large saucepan 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Repeat procedure with haricots verts. Place vegetables in zip-top plastic bags; seal and chill until ready to serve. Serve mayonnaise mixture with chilled vegetables.
What You Need: •
Clear Glass Vases
Instructions: 1. Wash and dry the vases. 2. Tape off desired areas with different widths of painter’s tape to create your pattern. 3. Spray lightly according to the directions. 4. The more coats of frosted-glass paint you apply, the more opaque and noticeable the stripes. We applied two coats to our vases.
Southern Living, February 2013 Courtesy of Better Homes and Gardens.com