# Components:
→ Vegetables
01 - 1 cup cherry tomatoes
02 - 1 cup baby carrots
03 - 1 cup sugar snap peas
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup mini bell peppers, sliced
07 - 1 cup cucumber, sliced
08 - 1 cup radishes, halved
09 - 1 cup baby corn, drained
10 - 1/2 cup purple cauliflower florets (optional)
→ Dips
11 - 3/4 cup ranch dip
12 - 3/4 cup hummus
→ Cornucopia Horn
13 - 1 large crusty baguette or premade bread cone
14 - Fresh herbs (parsley, dill) for garnish
# Directions:
01 - Wash, trim, and slice all vegetables as needed. Keep chilled until assembly.
02 - If using a baguette, slice off one end at an angle and hollow out the interior to form a horn shape; alternatively, use a premade bread cone or woven waffle cone.
03 - Place the bread horn at one corner of a large platter or cutting board with the open end facing inward.
04 - Arrange vegetables flowing outward from the horn, alternating colors and shapes to simulate a spilling cornucopia.
05 - Place dips in small bowls and nestle them among the vegetables on the platter.
06 - Decorate the arrangement with fresh parsley and dill for a festive presentation.
07 - Serve immediately or cover and refrigerate until ready to serve.
