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!  Don't underestimate the importance of a
neat basket or cool platter to serve your veggies on.  I'll have some
photos later, my veggie platters are always impressive!

*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