Crudite Platter

Name: Crudite Platter
Ingredients: Kosher salt, as needed; 1/4 pound green or wax beans, ends trimmed; 1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets; 1/2 pound asparagus, stalks peeled, woody ends trimmed; 1/2 pound fresh sugar snap peas; 1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges; 1 red bell pepper, trimmed, seeded, and cut into strips; 1 yellow bell pepper, trimmed, seeded, and cut strips; 1 bunch radishes (about 10) (with greens attached), washed; 4 medium carrots, cut into 4-inch-long sticks; 1 to 2 small zucchini or summer squash, cut into spears; 1 bunch scallions (white and green), trimmed; 1 medium cucumber, peeled if waxed, cut into spears; 1 cup cherry or grape tomatoes; Curry Dip or Really Onion Dip, recipes follow, or sauce of your choice; 2 cups whole milk yogurt; 1 tablespoon vegetable oil, like soy, peanut, or corn; 1 large clove garlic, minced; 1 tablespoon Madras curry powder; 1/2 cup prepared mayonnaise; 2 tablespoons sweet mango chutney, finely chopped; 1 scallion (white and green), thinly sliced; 2 dashes hot sauce, or to taste; 1 teaspoon freshly squeezed lime juice; 1 tablespoon finely chopped fresh coriander (cilantro); Kosher salt and freshly ground pepper; 3 medium onions, 2 left in their skins, and 1 peeled; 1 cup plus 2 tablespoons extra-virgin olive oil; 2 cups mayonnaise; 1/2 cup sour cream