For kids who aren't big fans of salads, offer an array of vegetables and a crowd-pleasing dip for recess munchies.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Cucumber Dill Dip:
Method
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 facts Per serving: about
- Sodium 209 mg
- Protein 4 g
- Calories 176.0
- Total fat 13 g
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 65.0
- Vitamin C 58.0
