Blue cheese dip and crudités is my favorite appetizer. Cut assorted raw vegetables (crudités) and arrange in a stylish basket or serving dish. Serve the savory blue cheese dip in a matching small bowl.
Make the blue cheese dip
8-ounces Cave Aged Blue Cheese, crumbled
1/3 cup mayonnaise
1/3 cup sour cream or plain yogurt
1 teaspoon black pepper
Blend in a food processor until smooth and creamy. Make this a day in advance. Store in an airtight container.
Prepare the vegetables
8 whole carrots, peeled, sliced and cut into vertical pieces
1 head of celery, peeled, sliced and cut into vertical pieces
1 bulb of fennel, cut into pieces
2 beets, peeled, sliced and cut into rounds
Wash and peel vegetables. Place whole carrots, celery, fennel and beets in plastic bags.
Store in the refrigerator for one to two days. Cut into pieces just before serving.
Assemble the dish
1 head Bibb lettuce, separated, rinsed and dried
1 basket or serving dish
Use the Bibb lettuce to line the serving dish or basket. Fill a small colorful serving bowl with the blue cheese dip. Neatly arrange the cut vegetables around the dipping bowl.
Any fresh fruit or vegetable in season.