I saw something similar to this at a party and had to try it myself. The colors work beautifully together, and you can substitute various vegetables and meats to suit your personal preference.
Ingredients:
1 cup plain yogurt
1 cup sour cream
2 garlic cloves, minced
1/2 cup prepared pesto sauce
1 tablespoon red wine vinegar
2 tablespoons lemon juice
42 cherry tomatoes (red & yellow, if you can get them)
1 bunch fresh basil
1 container mini mozzarella balls
1 jar marinated mushrooms (or marinate your own, see below for instructions)
1 jar artichoke hearts
1 to 2 types of salami
1 package or stick pepperoni
1 jar large stuffed Spanish olives
Skewers
Instructions:
Make dip: Combine yogurt, sour cream, garlic, lemon juice, red wine vinegar and pesto sauce; then add salt and pepper to taste. If the pesto is not coming through strong enough, add a few more teaspoons of it. Stir well and chill for 30 minutes. If desired, add a basil leaf for garnish.
To marinate mushrooms:
These are similar to ones you have probably seen as a side dish at a steakhouse or occasionally at buffets (if you happen to frequent such questionable places!).
Ingredients:
1 lb. mushrooms
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
5 cloves garlic
2 tbsp lemon juice
1 teaspoon salt
1 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
1 large shallot, minced
2 green onions, chopped
1/4 teaspoon hot red pepper flakes
Rinse mushrooms. Bring all other ingredients to a boil in a medium saucepan. Reduce heat and simmer for 6 minutes. Toss in mushrooms and stir; cover pan. After 1 more minute of cooking, remove pan from heat and cool. Pour into clean jar.
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