Directions:
Cut the tops off the red bell
peppers and remove the seeds. Place the bell peppers on small
plates. Pour 3 tablespoons of ranch dressing into the bottom of each
snack cup. Cut yellow pepper into 24 strips. Cut 3 stalks of celery in
half cut into 4 slices down to 1” from the bottom and put in ice
water. Cut the top 4” of the asparagus off. Cut the jicama so that it is
4 inches long and a ¼ inch thick. Break off 24 broccoli flowerets. Get
18 baby carrots about the same size. Slice cucumber into 30 criss-cross
slices. Get 18 sugar snap peas about the same size. Arrange the yellow
pepper strips, celery, asparagus, jicama, strips, broccoli flowerets,
baby carrots, cucumber slices and the sugar snap peas into the red bell
pepper. Have fun dipping and snacking.
