Posted on
5 June 2013
by
ewfood
Dips for Vegetables
Ingredients
200 g white cheese 0% fat, 1 clove of garlic, 3 sprigs of parsley, a few sprigs of chive, 1 Tsp. Dijon mustard, 1 TBS wine vinegar,1 TBS lemon juice, salt, pepper
For the vegetables:8 carrots,1 bunch of radishes,4 stalks celery,1/2 cauliflower,1 red pepper,1 small broccoli
Preparation
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Mix the minced garlic with parsley . In a bowl, mix the cream cheese, mustard, vinegar, lemon juice, garlic, parsley and chives.
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Salt, pepper and mix well. Cover the bowl and put it in the refrigerator at least 2 hours.
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Prepare the veggie platter:
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Peel carrots with a peeler and cut them in lengthwise to make sticks.
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Wash the radishes and cut the tip of their tops.
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Wash the cherry tomatoes, drain and put them in a bowl.
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Separate cauliflower and broccoli into small florets.
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Wash peppers, remove seeds and cut into sticks.
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Wash the celery and cut in lengthwise
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once all your vegetables are ready, dip them in the sauce, one or two at the time.
Cooks Note