Veggie Crudités with Light Dip Recipe

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This recipe for Veggie Crudités with Light Dip is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, 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: Appetizers & Beverages

Ingredients:	Ingredients: Dip: 1 (3-ounce) package light cream cheese, softened 1/2 cup light mayonnaise 1/2 cup light sour cream 1 tablespoon lemon juice 1 tablespoon white wine vinegar Pepper 1/2 cup crumbled Roquefort cheese Crudités: Salt, for blanching water 2 cups broccoli florets 2 cups cauliflower florets 3 carrots, peeled and sliced into sticks 1 red bell pepper, cut into sticks Cherry tomatoes

Directions:	Directions: Dip: In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudités. Crudity: Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.

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Veggie Crudités with Light Dip Recipe

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