Veggie Basket With Smokey Ranch Dip Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
910
FAT
238%
CHOL
66%
SOD
280%

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Ingredients for 2 servings

Cucumbers, sliced

Yellow summer squash, cut into coins

1 teaspoon dried basil

2 1/2 teaspoons salt

2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)

Baby yellow carrots

1 large bell pepper, hollowed out for presentation

1 cup mayonnaise

Jicama, peeled and cut into sticks

1 teaspoon dried oregano

1 teaspoon garlic powder

Purple bell peppers, seeded and cut into strips

Icicle and big red radishes

1 teaspoon onion powder

Broccoli florets

1/4 cup heavy cream

Baby heirloom tomatoes

Baby fennel, sliced

1 teaspoon black pepper

2 teaspoons honey

Asparagus spears

Green beans

Rainbow carrots

1 cup sour cream

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