Ingredients
Supplies:
1
each large lemon, lime and orange
1
cup each sun-dried tomato dip, pesto and ripe olive caponata
10
to 12 green onions, trimmed at both ends
12
to 18 assorted thin breadsticks
Food-safe urn or vase (7 or 8 inches in diameter)
1
yard 1-inch-wide ribbon or raffia
Tray or platter
4-inch twig bird nests, if desired
Preparation
Cut each fruit in half; hollow out halves. Cut thin slice from bottom of each half to keep from rolling. Fill with dips; cover and refrigerate.
About 1 hour before serving, arrange onions and breadsticks in urn. Tie ribbon around urn.
Arrange bouquet and dips on tray. Place dips in bird nests.
