Here’s a dip that could inspire your family to eat more raw vegetables. It’s great for informal gatherings and cold buffets, too. Serve this with an array of colorful vegetables, including broccoli florets, baby carrots, red bell peppers, and halved cherry tomatoes.
Recipe information
Yield
makes about 1 1/4 cups (6 to 8 servings)
Ingredients
Preparation
Step 1
Combine all of the ingredients in a food processor. Process until smoothly pureed. Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.
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Step 2
A BUFFET OF EASY APPETIZERS:
Step 3
Light Cheese Dip (this page) with a platter of raw vegetables
Step 4
Hot Bean Dip (page 235) with stone-ground tortilla chips
Step 5
Dried Tomato Tapenade (page 240) with crisp breads or toasted Italian bread
Step 6
Spinach and Yogurt Dip (page 232) with whole grain crackers
nutrition information
Step 7
Calories: 53
Step 8
Total Fat: 3g
Step 9
Protein: 6g
Step 10
Carbohydrate: 2g
Step 11
Cholesterol: 10mg
Step 12
Sodium: 162mg
