Veggie Crudites with Light Dip


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54321 Based on 1 Review

Servings: 1 platter
Prep Time: 10 min
Cook Time: 2 hours
Difficulty: Easy

Ingredients Add to grocery list

2 cups broccoli florets
2 cups cauliflower florets
3   carrots, peeled and sliced into sticks
1   red bell pepper, cut into sticks
cherry tomatoes
salt water

Dip
1/2 cup crumbled Roquefort cheese
One 3-ounce package light cream cheese, softened
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup light sour cream
Pepper

Directions

Blanch broccoli, cauliflower and carrots for 1 minute in boiling salt water and place into an ice bath to stop cooking process.  Arrange vegetables onto a round platter and place dip in a bowl in the center.

Dip

Blend all ingredients except Roquefort until smooth. Beat well. Add pepper to taste.  Fold Roquefort in at last minute, stirring gently so as not to crumble cheese too much. Chill for 2 hours.  Serve with vegetable crudites.

Show: Paula's Home Cooking
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54321

We love you Paula!!! I've watched you over the years, back when we had cable, and have always enjoyed your joyful, cheerful and positive attitude!!! You bless us with great recipe's that people love, and confidence in us, (me), being able to accomplish entertaining while enjoying the guest too!!! Thanks for all that you do. P.S. I just bought your new cookbook for children "Cookbook for the Lunch-Box Set", my eight year old daughter is reading it for fun. And we're all improving on our manners.. Boy do you have good manners!!! Hope the Lord keeps pouring down His goodness on you and your family! Blessings, Kathy Miller smilesmile:)

By Kathy Miller on September 22, 2011

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