This recipe provided
by Renée's
Veggie sticks served with the delicious new Renée's
Gourmet Dips are perfect for snacking, parties or a light
lunch!
| |
|
| Preparation Time: |
15 minutes |
| |
Serves 8 |
| 1 |
each Ontario Greenhouse Red
and Yellow Peppers and Green Pepper |
| 1 container (300 mL) |
Renée's Gourmet Southwestern Chipotle Dip |
| 1 container (300 mL) |
Renée's Gourmet Garden Ranch Dip |
| 1 container (300 mL) |
Renée's Gourmet Cucumber Dill Dip |
| 1 cup (250 mL) |
each broccoli and cauliflower florets |
| 1 cup (250 mL) |
each snow peas and Ontario Baby Carrots |
| 1/2 |
each Ontario Greenhouse Red
and Yellow Peppers and Green Pepper,
cut into strips |
| 12 |
Ontario Asparagus Spears |
| 3 |
celery stalks, cut into sticks |
Pepper Cups
Cut the top off a red, yellow and green whole pepper and remove
seeds and ribs. Fill each pepper with one dip flavour. Place
on serving platter. Prepare and place all other vegetables
on the platter and serve.
Tip
Use any Renée's Gourmet Dip flavour and your favourite
vegetables with this dish.
| *Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
4 grams |
|
Fat: |
15 grams |
|
Carbohydrates: |
10 grams |
|
Calories: |
186 |
| *Please note that this nutritional
information is for the dips only. |
|
