1 large, flat-bottomed orange bell pepper
2 large, flat-bottomed yellow bell peppers
About 1 cup of your favorite dip, preferably thick, creamy, and light in color
Assorted raw vegetables (such as carrots, cucumbers, sturdy lettuces, fennel, and celery), cut into thin spears
Core peppers with a sharp paring knife and pull out stems and ribs. Use a soup spoon to carefully scoop out remaining ribs and seeds.
Spoon dip into orange pepper, arrange vegetables in the yellow peppers, and arrange together on a platter.