DOLE® Vegetable Wreath with Sun-Dried Tomato-Cashew Dip

Ingredients

• 1 DOLE^® Lemon, juiced (about ¼ cup)
• 1 garlic clove
• 1 cup raw cashews
• 1 cup unsweetened almond milk
• ½ cup sun-dried tomatoes in oil, drained, 1 tablespoon oil reserved
• ¼ cup fresh basil leaves
• ½ teaspoon paprika
• 3 DOLE^® Celery stalks, cut into 3 x ½-inch pieces
• 1 head DOLE^® Broccoli, cut into florets (about 4 cups)
• 1 head DOLE^® Cauliflower, cut into florets (about 4 cups)
• 2 cups quartered DOLE^® Brussels Sprouts
• ½ cup thinly sliced DOLE^® Radishes

Directions

1. Pulse lemon juice, garlic, cashews, almond milk, tomatoes, reserved oil, basil and paprika in a food processor 20 times or until smooth; cover and refrigerate. Makes about 2½ cups.
2. Arrange celery, broccoli, cauliflower, Brussels sprouts and radishes in the shape of a wreath on a large serving platter; serve with dip.