Harvest Sticks with Vegetable Dip
2 packages (3 ounces each) cream cheese with chives, softened
1 cup sour cream
1/3 cup finely chopped cucumber
2 tablespoons chopped fresh parsley
2 tablespoons dry minced onion or 1/4 cup finely chopped fresh onion
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon curry powder (optional)
6 large carrots, peeled
3 medium zucchini
Beat cream cheese in small bowl until fluffy; blend in sour cream.
Stir in cucumber, parsley, onion, garlic and salt. Add curry powder,
if desired. Spoon into small serving bowl; cover. Refrigerate 1 hour
or until serving time.
Just before serving, cut carrots lengthwise into thin strips; gather
into bundles. Tie raffia around bundles to hold in place. Repeat
Place bowl of dip on serving tray; garnish, if desired. Surround
with bundles of carrots and zucchini.
Note: The vegetable bundles can be made ahead of time. Cut
vegetables as directed. Place carrots in medium bowl; cover with
cold water. Refrigerate until ready to use. Place zucchini sticks in
small resealable plastic food storage bag and refrigerate until
ready to use. Just before serving, gather vegetables into bundles
and tie with raffia as directed.