Autumn Vegetable Crudites

The rich colors of autumn veggies make for a beautiful crudité tray. Arrange thin roasted wedges of acorn squash, peppers, green onion, radish, and other veggies you have on hand, onto a plate and serve with your favorite dip, a red pepper dip, or one of these:

Greens Dip

Blend together:

¼ c. mayonnaise

1 Tbsp. finely snipped radish or other greens, parsley, or cilantro

1 Tbsp. minced sweet and/or hot peppers

2 tsp. lime juice

Salt and pepper to taste

Curry Dip

Whisk together until smooth:

1/2 c. Greek or plain yogurt

1/2 tsp. curry powder (or more if you wish)

Dash cayenne pepper

1 tsp. lemon juice

Recipe created or adapted by Liz Talley, Urban Graze

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