Crudités With Dip

Step 1: Place garlic in a small pot or pan and cover with 1 cup of the oil; bring to a boil over medium high heat and reduce to a simmer. Cook until garlic is browned and soft (10 minutes); remove garlic from oil and discard the oil. Let the garlic cool slightly.

Step 2: In a large bowl or measuring cup combine the remaining oil (1 cup) with the soy milk, 1/2 cup of the mayonnaise, scallions, lemon juice, dill, salt and pepper and the cooked garlic in a food processor. Puree until mixture comes together and forms thick dip. Thicken with mayonnaise or thin with water to reach desired consistency. Transfer to a container, cover and refrigerate for one hour or up to 3 days.

Step 3: To serve: spread crushed ice on a rimmed serving tray; place eight small glass cups into the ice. Pour 1/4 cup of the dip into each cup. Fill the glass cups with the vegetables and serve.