Vegetable Crudites with Parmesan Pesto Dip

Arrange selection of raw vegetables on a serving platter: baby carrots, cherry tomatoes, celery, broccoli florets, cauliflower florets, zucchini wedges, etc.

Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.

Parmesan Pesto Dip

1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste

Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.

Herbed Pita Triangles

Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:

thyme
dill
oregano
onion salt

Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!