Raw Vegetables You Can Get Excited About

LeanneCan I say this out loud? With all the graduation parties, weddings, showers and summer parties coming on, does anybody else find crudité platters boring? I mean, sure, veggies are good for you and you’re thankful that they’re providing something healthful. But do they have to be sooo boring? Years ago, I found a recipe in Cooking Light Magazine for a vegetable dip that was healthy, yet made carrots, jicama and snap peas fun to eat. In short, I found a great peanut sauce dip and here it is. It’s perfect for any spring or summer get together. For heaven’s sake, be healthy—but be fun!

Asian Peanut Dip
½ cup natural-style peanut butter
⅓ cup firm silken tofu
3 tablespoons light brown sugar
2 tablespoons lime juice
2 tablespoons light soy sauce
½ teaspoon crushed red pepper
2 garlic cloves, crushed
Baby carrots, snap peas and bite-sized jicama pieces

Place all ingredients into blender and process until smooth, scraping sides. Store in an air tight container for up to two days. Makes approximately 1 cup

Categories: .Bayview School of Cooking!, Appetizer, Condiment, Vegetable | Leave a comment

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