Vegetable Dip

Directions

1. 1
   ["PREPARING CLAY POTS: Cut one 14-in. square of aluminum foil. Turn large clay pot upside down and press foil over the bottom as smoothly as possible. Remove shaped foil.", "Turn pot right side up and firmly press foil into pot and against all sides. Trim excess foil around rim. Crumple a large piece of foil into a ball to fit inside pot to hold skewers upright, or fill pot with florist foam if desired. Hide foil ball or florist foam with alfalfa sprouts.", "Follow procedure for shaping foil for small pots, using eight 6-in. squares of foil. Or line pots with small beverage cups (the rims of the cups may need to be trimmed to fit inside pots).", "Make desired amount of vegetable flowers to fill large pot according to directions that follow (see note).", "SQUASH FLOWER: Place the larger round end of the squash on a cutting board. Using a sharp knife, make three to four downward angular cuts about 1-1/2 in. above the larger end of the squash toward the center (see Fig. 1a). Gently twist end to separate. Make a small hole in the flower center with the knife to insert the green onion flower. Repeat with stem end.", "To make flower center, trim the root a green onion. Using a small scissors or sharp knife, cut lengthwise slits, 1/8 to 1/4 in. apart and 1 in. long, on the root end (Fig. 1b). Place in a bowl of ice water to curl. Insert into the hole in the center of the squash. Insert a skewer into the green part of the onion to make", "stem. Cut up any remaining squash to serve with dip.", "CUCUMBER FLOWER: Peel and cut cucumber into 1/2-in.-thick slices. Using a 2-in. scalloped cookie cutter, cut slices into \"flowers\"". Using an apple corer or knife