YOU'LL TURN HEADS AND STOMACHS WITH THIS DELICIOUSLY DISGUSTING DIP!

CHERRY TOMATOES MUSHROOM CAPS

BUNCH OF CARROTS, PEELED OR SCRAPED

2 CUPS COTTAGE CHEESE (1 POUND)

1 ENVELOPE DRY ONION SOUP MIX

ZUCCHINI

1/4 CUP MILK

CELERY STALKS

YELLOW FOOD COLORING

RADISHES

paper towels î vegetable peeler î sharp knife î mixing spoon

1. Before you begin your vomit sauce, you have to prepare your raw vegetables, or "crudit'es". (Use whatever quantity and selection of raw vegetables you think your guests would enjoy. Allow approximately 1 heaping handful per person).
2. First rinse all the vegetables in warm water except the mushroom caps (wipe those gently with a damp paper towel). Then, carefully slice the carrots, zucchini, and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving this dish right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy.
3. In a small bowl, mix the cottage cheese, the onion soup mix, and the milk. Stir in some food coloring until you get the desired yellowish color. Do not overmix. Lumpy is more realistic!
4. Now arrange your vegetables on a platter surrounding the Vomit Vinaigrette.