INGREDIENTS
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1/4 c. Marzetti® Southwest Ranch Veggie Dip
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1 cup shredded carrots
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1/2 medium size zucchini, shredded
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1/2 medium size red pepper, julienne
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2 scallions, minced
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3 T. chopped fresh cilantro, plus whole sprigs for garnish
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freshly squeezed lemon juice from half a lemon
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12 large Boston lettuce leaves
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12 small wooden skewers or toothpicks