Veggies and Dip
For kids who aren't big fans of salads, offer an array of vegetables and a crowd-pleasing dip for recess munchies.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 176 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 36 mg |
| sodium | 209 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 65% |
| vit C | 58% |
| folate | 20% |
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1 cup (250 mL) green beans, trimmed
2 carrots, cut_into sticks
4 ribs celery, cut_into sticks
8 radishes, trimmed
1 sweet green or red pepper 1
Cucumber dill Dip:
1 piece (4 inch/10 cm) english cucumber
1/2 cup (125 mL) cream cheese, softened
2 tbsp (25 mL) each light mayonnaise and light sour cream
1 tbsp (15 mL) chopped fresh dill
Dash hot pepper sauce
Pinch each garlic and onion powder
Pinch each salt and pepper
Preparation:
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.
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.
Source
Canadian Living Magazine: September 2008
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DIP-LASH Alert! Make a dip with MIRACLE WHIP Dressing and brace yourself for unique flavour. Try these recipes now. |
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