Vegetables With Dill Pickle Dip

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2011

Ingredients

  • 1 sweet red pepper
  • 1 sweet orange pepper
  • 1 sweet yellow pepper
  • 3 ribs celery
  • 2 carrots
  • 2 broccoli
Dill Pickle Dip:
  • 1/2 cup minced dill pickle
  • 1/2 cup mayonnaise
  • 1/3 cup minced peeled seeded tomato
  • 2 1/2 tablespoons tarragon vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 pinch pepper

Method

Dill Pickle Dip: Whisk together pickles, mayonnaise, tomato, vinegar, dill, lemon juice, sugar, salt and pepper; set aside in refrigerator.

Core and seed red pepper; cut into strips. Cut celery and carrots into sticks. Cut broccoli into florets; peel and cut stems into sticks.

In large pot of boiling salted water, blanch each of the vegetables separately in colander or sieve for: 10 seconds for red pepper; 20 seconds for celery; 30 seconds for carrots; and 1 minute for broccoli. Immediately chill each vegetable in cold water; drain well.

Arrange red pepper, celery, carrots and broccoli on platter. Serve with dip.

Nutritional facts Per each of 6 servings: about

  • Sodium 654 mg
  • Protein 2 g
  • Calories 171.0
  • Total fat 15 g
  • Potassium 330 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 58.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetables With Dill Pickle Dip

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