Crudités with Herb Dip
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 82 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 145 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 19% |
| vit C | 28% |
| folate | 10% |
-
4 cups (1 L) assorted cut vegetables
Herb Dip:
1/2 cup (125 mL) each light mayonnaise and light sour cream
1 green onion, finely chopped
4 tsp (20 mL) lemon juice
1 tbsp (15 mL) finely chopped fresh parsley
1/4 tsp (1 mL) dried dillweed
Pinch each salt and 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
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