Peter Rabbits Spring Onion Dip With Baby Carrots And Radishes Food
RANCH DIP AND BABY CARROTS
If your kids like pesto, try whisking in a tablespoon or two into this easy dip.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.
Nutrition Facts : Calories 221 calorie, SaturatedFat 4 grams, Carbohydrate 3 grams, Protein 1 grams
PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)
Another of MS O'Conner's recipes from Easter Treats. Thrill your own Flopsy, Mopsy, and Cottontail with a basketful of baby veggies ready for dipping, just don't let Mr. McGregor catch you taking from his garden...
Provided by Julie Bs Hive
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- MAKE DIP:.
- Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
- MAKE DIPPING BOW:.
- Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
- Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
- Serve at once.
SPRING ONION DIP
Spring brings with it the Easter bunny and crocus sightings. Or, if you're a fan of green onions-this super-creamy party dip.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 2-1/4 cups dip or 18 servings, 2 Tbsp. dip and 5 crackers each.
Number Of Ingredients 6
Steps:
- Place cream cheese, sour cream and dressing mix in food processor; set aside. Finely chop enough of the onions to measure 1 tsp.; reserve for garnish. Coarsely chop remaining onions. Add to food processor; process until well blended. Transfer to medium serving bowl; stir in cheese. Sprinkle with reserved onions. Cover.
- Refrigerate several hours or until chilled.
- Serve with the crackers.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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