Isn’t this a wonderful idea for serving vegetables? I wish I had thought of it. Credit for this simple idea belongs to Aimee.

I still get a little nervous when I interject a real food idea into an established menu. Especially, a hot dogs and chips menu. So when I took these Crudité Cups to the Sunday School Picnic in the Park, I braced my self the possiblity that later that day I would be serving raw veggies for dinner.
I’m happy to say that I brought home only four cups. Just enough for tomorrows lunch bags.

What you can’t see in my photo is the 1/2 inch of buttermilk dressing at the bottom of each cup.

  • Drop a dollop of your favorite dressing into the bottom of each cup, then add the veggies.
  •  To keep the buttermilk dip and vegetables cool on a summer afternoon, I served the little cups from a sheet cake pan filled with ice.
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