Dip
- 4 ounces [113 g] cream cheese
- 1 banana, into chunks
- 2 tablespoons [30 mL] milk
- 1/4 teaspoon [1 mL] curry paste
- 1 teaspoon [5 mL] lemon juice
Raw vegetables
- 2 red bell peppers, membranes and seeds removed, into 2-inch [5-cm] long strips
- 1 small cauliflower, into flowerets
- 6 large peeled carrots, into 2-inch [5-cm] long chunks and then sliced into 4 wedges
- 1 peeled or not cucumber, into 2-inch [5-cm] long chunks and then sliced into 4 wedges
- 1 whole celery, into 2-inch [5-cm] long chunks
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- Prepare dip.
- Peel, rinse then slice or cut raw vegetables into bite-size pieces.
- Arrange raw vegetable slices or pieces onto 2 large plates.
- Arrange 1 small dip bowl into the center of each plate, and serve.
Dip
- Soften cream cheese into microwave-oven, covered, for 1 to 1 1/2 minutes on 'MINIMUM'.
- Transfer cream cheese into a blender; add banana chunks, milk, curry paste and lemon juice.
- Blend until smooth; pour into 2 small dip bowls.
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