Vegetables With Dill Pickle Dip
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Vegetables With Dill Pickle DipVisit www.canadianliving.com for full recipe details.1 user reviews.
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 171171 cal |
| pro | 2 g2g pro |
| total fat | 15 g15g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 10 g10g carb |
| fibre | 3 g3g fibre |
| chol | 7 mg7mg chol |
| sodium | 654 mg654mg sodium |
| potassium | 330 mg330mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 66 iron |
| vit A | 5858 vit A |
| vit C | 9595 vit C |
| folate | 3030 folate |
- Preparation time: 10 minutes
- Total time : 2 minutes
Ingredients
- 1 small sweet red pepper 1 small sweet red pepper or sweet orange pepper or sweet yellow pepper
- 3 ribs celery 3 ribs celery
- 2 carrots 2 carrots
- 2 stalks broccoli 2 stalks broccoli
- Dill Pickle Dip:
- 1/2 cup minced dill pickle 1/2 cup minced dill pickle
- 1/2 cup mayonnaise 1/2 cup mayonnaise
- 1/3 cup minced peeled seeded tomato 1/3 cup minced peeled seeded tomato
- 2-1/2 tbsp tarragon vinegar 2-1/2 tbsp tarragon vinegar
- 1 tbsp chopped fresh dill 1 tbsp chopped fresh dill
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1/2 tsp granulated sugar 1/2 tsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch pepper 1 pinch pepper
Preparation
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.
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.
Source : Canadian Living Magazine: February 2011
- Keywords : Appetizers; Valentine's Day; Red pepper; Celery; Carrots; Broccoli; Mayonnaise; Tomatoes; Blanche/Parboil; 200 calories;
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