Veggies and Dip

Veggies and Dip IMAGE Author: Canadian Living Credits: Veggies and Dip IMAGE

For kids who aren't big fans of salads, offer an array of vegetables and a crowd-pleasing dip for recess munchies.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2008

Ingredients

  • 1 cup green bean trimmed
  • 2 carrots cut_into sticks
  • 4 ribs celery cut_into sticks
  • 8 radishes trimmed
  • 1 sweet green pepper
  • 1 sweet red pepper
Cucumber Dill Dip:
  • 1 piece (4 inch/10 cm) English cucumber
  • 1/2 cup cream cheese softened
  • 2 tablespoons light mayonnaise
  • 2 tablespoons light sour cream
  • 1 tablespoon chopped fresh dill
  • 1 dash hot pepper sauce
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch salt
  • 1 pinch pepper

Method

Cucumber Dill Dip: Peel and grate cucumber into fine sieve over bowl; squeeze or press to drain. Discard liquid.

In separate bowl, beat together cream cheese, mayonnaise and sour cream. Stir in cucumber, dill, hot pepper sauce, garlic and onion powders, salt and pepper. Set aside.

In saucepan of boiling salted water, blanch green beans until tender-crisp, 3 to 5 minutes. Transfer to ice water until cold; drain. (Make-ahead: Wrap vegetables in damp paper towel and transfer dip to airtight container; refrigerate for up to 2 days.) Serve vegetables with dip.

Nutritional facts Per serving: about

  • Sodium 209 mg
  • Protein 4 g
  • Calories 176.0
  • Total fat 13 g
  • Cholesterol 36 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 65.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veggies and Dip

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