1 bunch broccoli
1 sm. cauliflower
1 (28 oz.) can tomatoes, drained
1 sm. onion
1/4 c. lightly packed parsley
1/4 c. mild green chilies
1 med. clove garlic
1 tbsp. white vinegar
1 tsp. oregano leaves
1/2 tsp. salt (opt.)

Cut broccoli and cauliflower into flowerets. On 6 inch wooden skewers, alternate broccoli and cauliflower.

To prepare dip: In blender container at low speed, blend remaining ingredients until smooth. Pour dip into small bowl; cover; refrigerate for two hours or longer. Yield: 2 1/2 cups.