Crudites with Herb Dip
44 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 8282 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 7 mg7mg chol |
| sodium | 145 mg145mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 22 iron |
| vit A | 1919 vit A |
| vit C | 2828 vit C |
| folate | 1010 folate |
A platter of veggies offers kids an array to taste. As well as carrot and celery sticks, try cauliflower florets, cherry tomatoes, sweet pepper slices and celery hearts.
Ingredients
- 4 cups assorted vegetables 4 cups assorted vegetables
- Herb Dip:
- 1/2 cup light mayonnaise 1/2 cup light mayonnaise
- 1/2 cup light sour cream 1/2 cup light sour cream
- 1 green onion , finely chopped1 green onion, finely chopped
- 4 tsp lemon juice 4 tsp lemon juice
- 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh parsley
- 1/4 tsp dried dillweed 1/4 tsp dried dillweed
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
Preparation
Herb Dip: In small bowl, whisk mayonnaise, sour cream, green onion, lemon juice, parsley, dillweed, salt and pepper. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Place dip in centre of platter; surround with vegetables.
Place dip in centre of platter; surround with vegetables.
Source : Canadian Living Magazine: July 2007
- Keywords : Appetizers; Snacks; Mayonnaise; Sour Cream; Kid-Friendly; Make-Ahead; 100 calories;
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