according to the frog commissary, in addition to using this cheese
spread for your veggie platter you can: pipe it onto cucumber or
zuccini disks, or into hollowed cherry tomatoes or raw mushroom caps,
spread on burgers, slather on baked potatoes, use as a sandwich
spread, etc.

just vary the amount of milk/cream you use to thin it to the
consistancy you need.

16oz cream cheese (or nufchatel) at room temp
1 tablespoon milk or cream (adjust to taste)
1/2 tsp minced garlic
1/4 cup minced parsley
1/4 cup minced dill
1/3 cup minced scallions
salt and pepper to taste
dash tabasco sauce (opt.)

i vary this slightly from their instructions, because i like to mince
all of the herbs and garlic in the food processor first, then add the
cream cheese and milk.  continue processing, adding a little more milk
at a time until it's at the consistancy that you need.  add the salt
and pepper and optional tabasco.

regarding a fresh veggie platter:

feel free to go beyond the "standard" assortment of vegetables here.
i often will create a "green and white" platter, which looks stunning
with this dip (which is quite green.)  i always use kale to line my
vegetable platters.  its cheap as hell, and makes the presentation
looks really professional!

*green and white:

-using a vegetable peeler, peel off strips of a seedless (english)
cucumber, cut into disks.  (once cut, the peel will alternate green
and white.)
-cut cauliflower heads into small bites, blanch briefly
-cut celery sticks
-cut broccoli heads into small bites, blanch briefly
-chop scallions into 6" lenths, carefully cut scallions longwise into
 2 pieces, handle carefully, they want to fall apart
-cut green bell peppers into strips
-cut button (white) mushrooms into thick slices
-sometimes to add extra flourish, i'll then sprinkle cherry tomatoes
 haphazardly over the whole platter

*veggies with a bite!
-add sliced radishes and scallions (see above) to you platter

*unusal veggies add flair
-blanch sugar snap peas (not snow peas, they are too flat and wimpy)
-blanch fresh green beans
-blanch asparagus for a real treat!
-use red, yellow and green bell peppers
-slice fennel into strips
-slice belgian endive into managable pieces