Tested till perfect Veggies and Dip
Veggies and Dip
Photography by Leila Ashtari

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 cup 1cupgreen beangreen beans, trimmed
  • 2 2carrotcarrots, cut_into sticks
  • 4 4ribs celery, cut_into sticks
  • 8 8radishradishes, trimmed
  • 1 1sweet green peppersweet green peppers or sweet red pepper

Cucumber Dill Dip:

  • 1 piece (4 inch/10 cm) 1 piece (4 inch/10 cm)English cucumber
  • 1/2 cup 1/2cupcream cheese, softened
  • 2 tbsp 2tbsplight mayonnaise
  • 2 tbsp 2tbsplight sour cream
  • 1 tbsp 1tbspchopped fresh dill
  • 1 dash 1dashhot pepper sauce
  • 1 pinch 1pinchgarlic powder
  • 1 pinch 1pinchonion powder
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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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 Information Per serving: about

cal 176 pro 4g total fat 13g sat. fat 7g
carb 12g fibre 3g chol 36mg sodium 209mg

% RDI:

calcium 8 iron 6 vit A 65 vit C 58
folate 20
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