If fresh snow peas are too pricey, consider substituting sugar snap peas, julienned green bell peppers or broccoli florets. Each will provide a beautiful green color and a wonderful taste, too.
1 head of cauliflower
2 oz fresh snow peas
4 oz fresh green beans
2 large carrots
1 cup cup sour
1 cup mayonnaise
1 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 cup finely minced dill or 3 tablespoons dried dill
For dip, combine sour cream, mayonnaise, lemon juice, salt, pepper and dill in a small bowl. Cover; refrigerate.
Trim cauliflower into bite-size florets. Fill a medium saucepan halfway with water.
Bring water to a boil; add snow peas. Cook for 1 minute; remove and place in a bowl of cold water. Repeat with green beans. Drain snow peas and green beans.
Peel carrots. Cut into small sticks. Arrange vegetables on a serving platter. Serve dip alongside.
A quick and easy way to cook the vegetables in step 3 is to lower or raise them in and out of the boiling water with a small strainer.