Directions:

Mix mayonnaise, ranch dressing, grated rind and lemon juice (reduced-fat products may be used if desired). Snip the feathery tops of fresh fennel into the dip and fold in the capers (cut large capers in half.) Turn dip into individual dipping containers or into hollowed cucumber chunks or small bell pepper cups. Let dip stand allowing flavors to blend.

Eat-by-hand supper ingredients:

Smoked turkey cubes or turkey ham and shrimp can be speared on frilled picks or small skewers.

Cut French bread into cubes or make thin, toasted slices.

Slice the fennel bulb into strips after taking layers apart.

Cut a large carrot into coins on the diagonal and boil in salted water until crisp-tender. Scoop out with a slotted spoon and drain well.

Add snow peas and snap peas to boiling carrot water and cook pea pods about 45 seconds achieving a bright green color; drain well.

Meanwhile, snap off, then peel the lower part of asparagus spears and cook or microwave spears until crisp-tender, plunging into cold water to stop cooking. Drain well.

Trim radishes and halve.

To serve, arrange seafood, meat, vegetables and French bread around individual containers of lemon ranch dip.