1/2 head cauliflower (about 1 lb.)
1 green onion with top, chopped into 1 inch pieces
3 tbsp. sour cream
2 tbsp. Ranch dressing mix (2 oz. pkg.)
Raw vegetables for dipping: Carrots, celery, zucchini, cucumbers, cherry tomatoes, jicama

Break cauliflower into florets. In medium saucepan, bring about 1 1/2 inches of water to a boil. Add cauliflower, cover and simmer until tender, about 15 minutes. Run under cold water to stop the cooking; drain well.

In a food processor fitted with metal blade, puree cauliflower and green onion until smooth. Scrape down sides, add sour cream, dressing mix. Process 1 minute. Remove to serving bowl and refrigerate until chilled. Serve with fresh vegetables. Makes 1 1/2 cups.

Note: Dip may be refrigerated only up to 8 hours or flavor is too intense.