Crudites with Herb Dip

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2007

Ingredients

  • 4 cups assorted vegetables
Herb Dip:
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1 green onion finely chopped
  • 4 teaspoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon dried dillweed
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 145 mg
  • Protein 2 g
  • Calories 82.0
  • Total fat 6 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crudites with Herb Dip

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