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Veggie Crudites with Light Dip Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving

Veggie Crudites with Light Dip Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving

Ingredients

  • 2 cups florets of broccoli
  • 2 cups florets of cauliflower
  • 3 carrots, peeled and sliced into sticks
  • 1 red bell pepper, cut into sticks
  • cherry tomatoes
  • 1/2 cup crumbled Roquefort cheese
  • 1 (3 oz) 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

Preparation

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. Makes approximately 1 platter.

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