Ingredients
1/2
cup mayonnaise
1/4
cup sour cream
1/4
cup purchased garlic ranch salad dressing
1
large orange bell pepper
2
medium red bell peppers, cut into 1-inch squares
1
medium red onion, cut into wedges
2
medium yellow summer squash, cut into 1 1/2-inch-thick slices
1/4
lb. fresh whole green beans, trimmed
12
fresh whole mushrooms
1
tablespoon olive or vegetable oil
Preparation
In small bowl, combine all dip ingredients except orange bell pepper; mix well. Refrigerate at least 30 minutes to blend flavors. Cut 1/2 inch from stem end of orange bell pepper; remove seeds and veins. Spoon dip into bell pepper.
Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil; toss to coat evenly. Arrange vegetables in ungreased 13x9-inch pan.
Bake at 450°F. for 15 to 20 minutes or until crisp-tender. Serve warm vegetables with dip, or refrigerate vegetables for at least 8 hours or overnight before serving with cold dip.
