Jim Romanoff
For The Associated Press

Vegetable platters from the supermarket can make entertaining easy, but not cheap. A store-bought platter with dip can set you back as much as $1 or more per person. But vegetables aren’t that expensive, which means you’re paying a lot for convenience.

In about the time it takes to go to the store (and stand in line to pay) you can make this platter of nicoise-style creamy feta and garlic dip with crudites that will serve two dozen at a cost of about 60 cents per person.

The dip is extremely versatile, so you can use any vegetables you prefer or find on sale. As with any crudites platter, you will need about 1 pound of vegetables for every 5 to 6 people.

Creamy feta and garlic dip with crudites

Start to finish: 30 minutes

Servings: 24

1 pound small red potatoes

1 pound green beans, ends trimmed

2 cups (9 ounces) crumbled feta cheese

8-ounce package cream cheese

1⁄4 cup lemon juice

2 tablespoons garlic powder

2 cloves garlic, minced

Ground black pepper, to taste

1 pound radishes, washed and trimmed

2 cups cherry tomatoes, rinsed

Place the potatoes in a large saucepan and add enough water to cover. Bring to a simmer over medium, then cook until tender when pierced with a knife, about 15 minutes. Drain and rinse until cold water. Set aside.

Meanwhile, bring a second large saucepan of water to a boil. Add the green beans and cook until tender but still crisp, about 3 minutes. Drain and rinse under cold water until cool. Set aside.

In a food processor, combine the feta, cream cheese, lemon juice, garlic powder and garlic. Process until very smooth. Season with pepper, then pulse to combine. Transfer the dip to a serving bowl, surrounded by the beans, potatoes (larger potatoes can be sliced), radishes and tomatoes.

Nutrition information per serving (values are rounded to the nearest whole number): 95 calories; 54 calories from fat; 6 g fat (4 g saturated; 0 g trans fats); 22 mg cholesterol; 7 g carbohydrate; 3 g protein; 1 g fiber; 178 mg sodium.