# What You'll Need:
→ 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 - ½ cup purple cauliflower florets (optional)
→ Dips
11 - ¾ cup ranch dip
12 - ¾ cup hummus
→ Cornucopia Horn
13 - 1 large crusty baguette or premade bread cone
14 - Fresh parsley and dill for garnish
# Directions:
01 - Wash, trim, and slice all vegetables as needed. Keep chilled until assembly.
02 - If using a baguette, slice one end at an angle and hollow out the interior to create 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 out from the horn to resemble a spilling cornucopia, alternating colors and shapes for visual appeal.
05 - Place ranch dip and hummus in small bowls and nestle them among the vegetables.
06 - Sprinkle fresh parsley and dill over the arrangement to enhance presentation.
07 - Serve immediately, or cover and refrigerate until ready to serve.
