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Ingredients
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Vegetables
Dips
Garnishes
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots, then slice them into sticks or rounds, about 4 inches long and ½ inch wide.
- 2
Prepare Celery
Wash the celery stalks and cut them into 4-inch long pieces.
- 3
Prepare Cucumber
Wash the cucumber and slice it into rounds or cut it into sticks, about 4 inches long.
- 4
Prepare Bell Peppers
Wash the bell peppers, remove the seeds, and slice them into strips about 1 inch wide.
- 5
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole for serving.
- 6
Prepare Radishes
Wash the radishes and cut them in half if they are large, or leave them whole if they are small.
Dips Preparation
- 7
Assembly
- 8
Arrange the Platter
On a large serving platter, arrange the prepared vegetables in sections, placing each type of vegetable close together for a visually appealing display.
- 9
Add Dips
Place the bowls of dips in the center or at various points around the vegetable arrangement.
- 10
Garnish
Sprinkle fresh parsley over the vegetables and place lemon wedges around the platter for added color and flavor.