I've been making crudite platters for decades. Loosely translated, crudite means raw vegetables and a dip. And these arrangements of vegetable goodness never go out of style.

One of the most amazing crudite baskets I've enjoyed was at a restaurant called La Chaumiere on the top of the Grande Corniche overlooking Monaco. Giant baskets of myriad colorful raw vegetables were placed on our table as we arrived. A massive fireplace was grilling meats, and the environment was truly unique. I never forgot how much I loved the both the vegetables and the display. Indeed it was as beautiful as any flower centerpiece I had ever seen.

There are many ways to present a crudite platter. For years I chose a rectangular shallow basket that I lined with foil. I then artfully arranged vegetables in different patterns, with a red cabbage scooped out to hold the dip right in the center of the basket. I've also made vegetable platters with martini glasses and wine glasses on wood boards, as well as in shiny metal and wood containers that showcase the vegetables. Here's a tip: Keep the wood or metal boxes from flower arrangements so you can have a head start on making a creative crudite arrangement.

I recently read a beautiful blog post by Nitsa Knoll of Jordan Winery, which is famous for its chardonnay, cabernet sauvignon and even olive oil. A version of the following recipe was included in the post, and I thought it was a perfect beginning to any summer meal. It includes a classic Greek yogurt and sour cream dip, along with an array of colorful veggies.

Check out http://winecountrytable.com for great information on all things Sonoma. Jordan Winery may be a spot you want to add to your bucket list. The site is a beautiful chateau that transports you to somewhere in France, while the stunning gardens and hills remind you that you are right smack in California wine country. And next time you're entertaining, begin the meal with this elegant and edible centerpiece.

Jordan Winery Crudite

1 small bunch asparagus, peeled and ends cut, blanched and cooled

1 English cucumber

1 red bell pepper

2 celery spears

1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)

1 basket cherry tomatoes

A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive) and lettuce leaves (such as basil, radicchio and endive)

For the dip (makes about 2 cups):

3/4 cup plain Greek yogurt

1 cup sour cream

1/4 cup parsley leaves, chopped

1 tablespoon mint, shredded

2 tablespoons dill, chopped

1 tablespoon tarragon, chopped

1 teaspoon dried leaf oregano, crumbled

1/2 teaspoon ground cumin

1 tablespoon fresh lemon juice

2 lemons, zested

1/4 cup capers, drained and chopped

Salt and pepper to taste

Extra-virgin olive oil, to garnish

1. Rinse and cut the vegetables into small bite-size shapes. I like 3-inch sticks. Quick tip: Blanching the asparagus (immersing in boiling water for 30 seconds) downplays its grassy raw flavor.

2. Arrange the vegetables in wood or metal boxes or a divided dish that can be used as a centerpiece. To prepare the crudites in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.

3. In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.

4. Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra-virgin olive oil.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)