Instructions: About 45 minutes before serving, or early in the day: Prepare Honey-Mustard and Watercress-Horseradish Dips.

Cut red and yellow pepper into 1/2-inch-wide strips. Cut carrot, zucchini and yellow squash into 3" by 1/2" sticks.

In 3-quart saucepan over high heat, heat 1 1/2 quarts water and 1 teaspoon salt to boiling.

Meanwhile, cut broccoli into spears. Trim tough ends from asparagus. Remove strings from both sides of sugar snap peas.

Cook broccoli in boiling water 2 minutes, uncovered. With slotted spoon or strainer, remove broccoli to colander; rinse under cold running water.

Repeat with asparagus and sugar snap peas, cooking 1 minute each and run- ning under cold water to stop cooking.

To serve, arrange vegetables on a platter. Serve with dips. Cover with plas- tic wrap and refrigerate if not serving right away.

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