DIP:

8 oz. cream cheese
1 c. plain yogurt or sour cream
1/4 c. Parmesan cheese
Dash garlic salt

Combine ingredients and chill.

Cut up assorted vegetables as follows and arrange neatly on a tray. A wine glass filled with water placed in the center of the tray makes a nice place for green onions.

CARROTS: Slice into thin sticks or slices.

CELERY: Cut ribs into 3 inch long sections or cut these sections into sticks.

CUCUMBER: Cut into 1/4 inch slices or cut into 1 inch thick slices, remove some of the seeds and fill depression with dip.

MUSHROOMS: Leave whole, wash and cut off bottom of stem.

GREEN ONIONS: Cut roots off, remove any damaged leaves, trim to a uniform length.

SWEET PEPPERS: Cut into strips, rings or chunks.

RADISHES: Cut off stem and root end. Long radishes can be cut into an accordion shape by slicing almost through the narrow side and round radishes can be cut into roses by cutting thin strips down the side of the radish like petals. Soak in ice water to open up radishes.

TOMATOES: Large tomatoes can be cut into wedges or cherry tomatoes can be left whole.

TURNIPS: Cut turnips into thin slices or sticks.