Crudités Cups Recipe
1 bunch celery
2 English cucumbers
1 container Asiago and artichoke dip (or cheese dip of your choice)
Step 1: Slice celery, carrots and cucumbers into long, thin strips.
Step 2: Spoon about 2 tbsp dip into the bottom of stemware glasses (use a long handled spoon to avoid smudging sides of glass with dip).
Step 3: Arrange vegetables in glasses and serve.