- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2011
Ingredients
Dill Pickle Dip:
Method
Dill Pickle Dip: Whisk together pickles, mayonnaise, tomato, vinegar, dill, lemon juice, sugar, salt and pepper; set aside in refrigerator.Core and seed red pepper; cut into strips. Cut celery and carrots into sticks. Cut broccoli into florets; peel and cut stems into sticks.
In large pot of boiling salted water, blanch each of the vegetables separately in colander or sieve for: 10 seconds for red pepper; 20 seconds for celery; 30 seconds for carrots; and 1 minute for broccoli. Immediately chill each vegetable in cold water; drain well.
Arrange red pepper, celery, carrots and broccoli on platter. Serve with dip.
Nutritional facts Per each of 6 servings: about
- Sodium 654 mg
- Protein 2 g
- Calories 171.0
- Total fat 15 g
- Potassium 330 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 6.0
- Folate 30.0
- Calcium 4.0
- Vitamin A 58.0
- Vitamin C 95.0
