Modern Crudite With Purple Ranch Dip

Servings

Makes 4

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Ingredients

1 ea Markon First Crop Cucumber, sliced or cut into chunks
1 bunch Ready-Set-Serve Washed & Trimmed Green Onions, charred
2 c Shishito Peppers, charred
½ lb Multi-Colored Baby Carrots
1 c Snap Peas
1 c Ranch Dressing
¼ c Concentrated Tea Made With Butterfly Pea Flowers

Recipe Preparation

Whisk butterfly pea flower and ranch dressing in a mixing bowl.
Transfer to a serving bowl or Mason jar and garnish with edible petals.
Arrange vegetables on a serving platter and serve with purple dipping sauce.

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