Dilly Seafood Dip

1 lemon
1/2 cucumber
1/4 cup mayonnaise
1 small red bell pepper
3/4 cup sour cream
1 carrot
2 tablespoons Dill Mix
green onions
1 clove garlic
1/4 lb (4 oz.) cooked med-shrimp, shelled and deveined
10 cups assorted fresh vegetables such as carrots, cucumbers, broccoli, cauliflower, mushrooms, or celery

Zest whole lemon using Lemon Zester/Scorer. Juice lemon using Lemon Aid to yield 1 tbs. juice. Combine lemon zest, juice, may, sour cream and dill mix in 1-Qt Batter Bowl; mix well with Super Scraper. Press garlic into batter bowl using Garlic Press. Finely chop shrimp, cucumber, and 1/4 of bell pepper with Food Chopper. Grate carrot using Ultimate Slice & Grate. Slice green onions using 8" chef's knife. Add chopped ingredients, carrots, and green onions to batter bowl; mix well. Pour dip into Chillzanne Mini-Bowl. Place mini-bowl in center of Chillzanne platter fitted with Chilzanne Platter Divider. Fill platter sections with vegetables. Serve dip using Bamboo Spooners.