Veggie Dip Tray
Carrot and cucumber cut out platter served with a creamy garlic & dill dip.
Servings: 6 people
Equipment
Ingredients
Veggies
- 6 carrots
- 1 cucumber
- 18 candy eyes mini
Dip
- 250 ml sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried dill powder
- 1 teaspoon onion powder
- sea salt to taste
Instructions
Vegetables
- Cut carrots and cucumber into slices.
- Use the carrot cutter to make the veg cutouts (you can cut by hand, too).
- Use cucumber peel for the leafy tops.
- Make a hole to insert these with a toothpick.
- Arrange the veggies on a platter.
- Top with candy eyes.
Dip
- Mix all the ingredients and add salt to taste.
- Spoon the dip into a bowl and place on the platter.
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10479IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 0.4mg
