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.