Garden Vegetable Dip Recipe
Ingredients
| Broccoli | 1 Bunch (100gm) | |
| Cauliflower | 1 | |
| Carrots | 1 pound | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Cream cheese package | 2 , softened | |
| Dill weed | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Hot pepper sauce | 10 Drop | |
| Vegetable dippers: broccoli and cauliflower flowerets, carrots, celery, cucumber slices, bell pepper strips, mushroom slices, cherry tomatoes | ||
Directions
Break broccoli and cauliflower into flowerets.
Mince 1 cup of each, reserve remaining flowerets for vegetable dippers.
Mince 1 cup of carrots, slice remaining for dippers.
In food processor fitted with metal blade, combine minced broccoli, cauliflower, carrots, onion, cream cheese and seasonings; process until smooth.
Refrigerate 3 hours, or overnight, in covered serving bowl.
Mince 1 cup of each, reserve remaining flowerets for vegetable dippers.
Mince 1 cup of carrots, slice remaining for dippers.
In food processor fitted with metal blade, combine minced broccoli, cauliflower, carrots, onion, cream cheese and seasonings; process until smooth.
Refrigerate 3 hours, or overnight, in covered serving bowl.
Chef
