Here is another fun little yummy we did for the baptism luncheon, these edible veggie cups. I used both cucumbers and zucchini from my garden for the cups. All you do is cut the zucchini or cucumbers into 1 1/2″ – 2″ chunks, take a melon ball scoop and make an indentation in each cup, making sure to leave an edge around each one and also to not scoop down all the way through the cup. Then you just fill the cup with your preferred dip (we used Ranch dressing), be sure to leave room for the veggies which will go in right after the dip (we went with sugar snap peas, baby carrots and celery).
Reblogged this on Recipe Dreams and commented: