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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive Fingers, Carrot Toes and Celery Hearts Recipe

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This recipe for Olive Fingers, Carrot Toes and Celery Hearts is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can large black pitted olives, drained
Baby carrots, washed and dried
Celery Heart Stalks, cut into 3 inch pieces
1 cup onion dip
1 cup ranch dip

Directions:
Directions:
Place the olives in a medium bowl. Place one olive on each of the fingers on your left hand
Dip the Olive finger into one of the dips and eat
Use your right hand to dip the carrots and celery

Number Of Servings:
Number Of Servings:
3 -- 4 Kids
Preparation Time:
Preparation Time:
none
Personal Notes:
Personal Notes:
Mariana, Brian and Joey have a feast with this. They love the taste, and it's alot better than snacking on chips. So while the adults munch on the grown up stuff, the kids can indulge as well. But watch out, more than one adult has been known to steel a few of these dippers!

 

 

 

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