Table the store-bought vegetable platter in favor of homemade dip

Easy entertaining

Vegetable platters from the supermarket can make entertaining easy but not cheap. A store-bought platter with dip can set you back as much as $1 or more per person. In about the time it takes to go to the store (and stand in line to pay) you can make this platter of dip with crudites that will serve two dozen at a cost of about 60 cents per person.

As with any crudites platter, you will need about 1 pound of vegetables for every five to six people.

Creamy feta and garlic dip with crudites

Makes 24 servings

1 pound small red potatoes

1 pound green beans, ends trimmed

2 cups (9 ounces) crumbled feta cheese

8-ounce package cream cheese

1/4 cup lemon juice

2 tablespoons garlic powder

2 cloves garlic, minced

Ground black pepper, to taste

1 pound radishes, washed and trimmed

2 cups cherry tomatoes, rinsed

1. Place potatoes in large saucepan and add water to cover. Bring to simmer over medium heat, then cook , about 15 minutes. Drain and rinse until water is cold. Set aside.

2. Meanwhile, bring second large saucepan of water to a boil. Add beans and cook about 3 minutes. Drain and rinse under cold water until cool. Set aside.

3. In food processor, combine feta, cream cheese, lemon juice, garlic powder and garlic. Process until smooth. Season with pepper, then pulse to combine. Transfer dip to serving bowl, surrounded by vegetables.

Nutritional analysis per serving: 95 calories, 54 calories from fat, 6 grams fat , 22 milligrams cholesterol, 7 grams carbohydrates, 3 grams protein, 1 gram fiber, 178 milligrams sodium.

— The Associated Press

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