VEGGIE DIP FOR VEGGIE PLATTERS
Show me a vegetable and I'll show you this dip. It's too easy and makes for party time, any time! Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold. From http://www.party-recipes-and-ideas.com
Provided by NeilaM
Categories < 15 Mins
Time 5m
Yield 4 Cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients, mixing well. Transfer the dip to a smaller bowl (which can be your serving bowl); cover tightly with film and refrigerate.
- Before serving, stir the dip in the bowl and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc.--something with lots of color!
- Your eyes eat first: spend some time on your vegetable prep. Choose nice looking ones and cut them into bite-size, easy-to-handle pieces. Usually, you can cut them the day before and store in food storage bags overnight, being sure to squeeze out as much air as you can. It really helps!
Nutrition Facts : Calories 113.8, Fat 10.4, SaturatedFat 4.6, Cholesterol 23.2, Sodium 215.3, Carbohydrate 4.3, Fiber 0.1, Sugar 1.7, Protein 1.3
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