Sunday, March 14, 2010

Veggies - A Cut Above


This is a variation on a simple way to serve veggies and dip for your next party.

I use a large oval, glass baking dish as my base container. This time I lined the bottom of the baking dish with a coordinating, colorful napkin. You could also leave the dish exposed and fill it with streamers, holiday ornaments, glitter, tissue paper...the options are endless.


Then I find glasses in a variety of heights and widths. I have bought a few individual glasses at the dollar store to supplement what I already have.

I like to cut the veggies long and ragged and have them be sort of organic in shape as opposed to symmetrical.

You can fill tall glasses with long carrots, celery and even bread sticks. Medium glasses are great for bell peppers sliced lengthwise and strips of jicama. Short glasses work well for shorter cut veggies and olives. Specialty glasses like Martini and Margarita are perfect for dips, sliced cucumbers and marinated items.

I think it makes a pretty presentation and I like how little of the landscape the whole collection takes up. When entertaining, sometimes space can be tight.

2 comments:

Manon Doyle said...

You make it all look soooooo good!

Creative Potential said...

thank you! I enjoy the prep