Vegetable garden dip

Classic onion dip with fresh vegetables made to look like a mini vegetable garden!

2 packets onion soup mix
1 500-mL container sour cream (about 2 cups)
1 or 2 slices stale dark rye or pumpernickel bread, pulsed in a food processor to make breadcrumbs
1 500-mL container plain Greek yogurt (about 2 cups)
1 bunch small carrots (about 6 carrots), halved crosswise if long, trimmed with the green tops left on
1 bunch small radishes (about 10 radishes), trimmed with the green tops left on
1 cup broccoli florets
1 cup small white button mushrooms
1 bunch thin asparagus, woody ends trimmed, halved crosswise
1 cup cherry tomatoes

View the full recipe at Ricotta and Radishes →