Alternating red and green vegetables on this party platter makes a festive presentation. Blanch broccoli and green beans in boiling water until bright green, about 30 seconds. Remove with slotted spoon to bowl of ice water. Arrange all vegetables on serving platter. In small bowl, mix sour cream, green onions, garlic, mustard and tarragon. Spoon mixture into bell pepper. Set bell pepper in platter in center of vegetables. VARIATION: Make dip recipe and add 1/2 cup thawed and squeezed dry chopped spinach. Offer both dips with the platter. PER SERVING: 41 CAL.; 2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 8G CARB.; 0 CHOL.; 64MG SOD.; 2G FIBER. By Kathleen on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 26