Moroccan Mint & Beet Dip with Crudités

Moroccan Mint & Beet Dip with Crudités Moroccan Mint & Beet Dip with Crudités This is a beautiful colour wheel of crisp vegetables. Feel free to switch up with your favourites. Traditionally, salads of all styles are the introduction to the meal.
This is a beautiful colour wheel of crisp vegetables. Feel free to switch up with your favourites. Traditionally, salads of all styles are the introduction to the meal.
  • 15 min prep
  • 25 minutes
  • 260 calories
  • $1.15
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 6 servings
  • 2 C (500 ml) Moroccan Mint & Beet Dip, prepared
  • 6 C (1,5 L) prepped vegetables – try 1 cup (250 ml) each sliced cucumber, quartered fennel bulb, julienned or whole carrots, radishes, celery sticks, and sliced red or yellow bell pepper

Preparation


 
  • Dollop Moroccan Mint & Beet Dip into a bowl placed in the center of a serving platter.
  • Arrange vegetables in a fan around dip.

Tip


 

Chef Tip: Give your crudités Moroccan flare. Drizzle with the juice of one lemon just before serving.

Mint & Beet Vinaigrette: To make a creamy vinaigrette with Moroccan Mint & Beet Dip, whisk 1/3 cup (80 ml) milk into 1 cup (250 ml) prepared dip. Thin to desired consistency. Try on your favourite greens or Epicure Beet & Orange Salad instead of Moroccan Lemon Vinaigrette.

Nutritional Serving Size Per Serving
Calories 260
Fat 18 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 25 mg
Sodium 300 mg
Carbohydrates 20 g
Fibre 8 g
Sugar 7 g
Protein 6 g