Kittencal'S Vegetable Platter With Blue Cheese Dip - cooking recipe

Ingredients

1 cup sour cream
1/2 cup Hellmann's mayonnaise (do not use salad dressing)
3 tablespoons finely crumbled blue cheese (can use more for a stronger taste)
1 tablespoon minced yellow onion
1 teaspoon minced fresh garlic
1 tablespoon dry ranch dressing mix
1/4 teaspoon dried dill weed
2 teaspoons Worcestershire sauce
2 tablespoons buttermilk
Tabasco sauce, to taste (optional)
ASSORTED VEGETABLES
carrot (peeled and sliced into sticks)
celery (cut ribs into 3-inch long sections)
cucumber (cut into about 1-inch thick slices)
cherry tomatoes (use small cherry tomatoes and leave whole)
white button mushrooms (leave whole, slice off bottom of stem and wipe clean using a dry paper towel)
green onion (cut off small hanging roots on white part and remove any damaged leaves, trim to uniform length)
sweet pepper (cut into strips or rings)
radish (cut off stem and root end, the long radishes may be cut into an accordion shape by slicing almost th)
broccoli (cut into small florets leaving a small stem attached)
cauliflower (cut into small florets)
crusty breadstick (use the long crusty breadsticks)
2 large lettuce leaves (to be placed under the dip bowl)

Preparation

For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
Add in Tabasco to taste and adjust ingredients to taste if desired.
Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves.
Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.