Broccoli Tree with Vidalia-ranch Dip

“For someone like me who eats the healthier treats first, this festive twist on a crudité platter is a must,” Candace says. “I love it with ranch dip, hummus or guacamole.”

DIP 1 cup mayonnaise 1 cup sour cream 1 cup finely chopped sweet onion, such as Vidalia 2/3 cup crumbled feta cheese 2 scallions, chopped 1 env. (1 oz.) dry ranch salad dressing and seasoning mix 1 tsp. grated lemon zest 1/4 tsp. salt 1/4 tsp. pepper TREE 9"x4" Styrofoam® cone Round wooden toothpicks 14 cups broccoli florets, stems trimmed flat, about 2 1/2 lbs. Red and yellow peppers Carrots, cut into 1/4"-thick slices Cherry tomatoes Large radishes, sliced

Dip: In bowl, combine dip ingredients. Cover; refrigerate until ready to serve.

Tree: Wrap cone in plastic wrap. Insert 1 toothpick into stem end of each broccoli floret. Starting at bottom of cone and working around it in rows, insert toothpicks with florets to cover tree. Transfer to serving plate.

Cut red peppers in half lengthwise; cut crosswise into 1/4"-wide strips. Cut 1 yellow pepper in half lengthwise. Using 2 1/4" starshaped cookie cutter, cut shape from 1 piece; cut remaining piece crosswise into 1/4"-wide strips. Using 1" star-shaped cookie cutter, cut out shapes from carrot slices.

Arrange pepper strips on tree, tucking ends in between florets, leaving about 1/2" sticking out. Press tomatoes and carrot stars onto toothpicks; insert toothpicks in between florets to hold vegetables on tree. Tuck radish slices in between florets. (If not serving immediately, lightly drape damp paper towels over tree; cover with plastic wrap and refrigerate.) Insert toothpick into edge of yellow pepper star; insert into top of tree. Serve with dip. Makes 12 servings.