Wash and dry all vegetables.
Prepare the dip by mixing together sour cream (or plain greek yogurt) with mayonnaise, thyme, dill, parsley, salt and pepper to taste.
Transfer the dip to a resealable container and place in fridge for at least 2 hours.
Now, to make the wreath start by placing the empty ramekin in the centre of a dinner plate.
Chop the broccoli down to small “trees”. Arrange the broccoli around the ramekin. This is the base of the wreath.
Cut the cherry tomatoes in half and place around the wreath – these are the Christmas balls.
To make the bow. Slice two strips of red pepper - cut the "v" into one end of the pepper...simulating the end of the ribbon. For the bow, use a round cookie cutter to cut out the circular centre of the bow. Use the rounded part of the pepper to cut out the "loops" of the ribbon. I freehanded these pieces, they're based on the size of your centre circle. Place the bow at the bottom of the wreath.
Slice the cucumber into thin disks. Use a star shaped cookie cutter to create cucumber stars. Tuck the cucumber stars under the broccoli, creating a festive edge for the wreath.
Use the star cookie cutter to cut yellow stars from the yellow pepper and place around the wreath.
Cover the entire wreath and place in fridge, until ready to serve.