Crudités, vegetables and dip

This was delicious! While I could have made the ranch dip from scratch, this is one of those foods that I never really made for myself, it was just something that I'd nibble on a cocktail parties, so I thought I'd start with a store-bought dip and see if it really worked for me as a snack.

This is the dip I got:

The nutrition facts says a serving is 30 grams, or about 2 tbsp. There's 30 grams (1.1 oz.) in the ramekin, and it was the perfect amount.

I made: cucumber, celery and broccoli. I peeled a 2" long piece of cucumber and cut it into sticks, discarding the seedy part in the middle. There's one stalk of celery, cut in thirds, about 2.5" long. And some small bites of broccoli.

The broccoli is raw, though some people prefer it blanched. Actually, I prefer it blanched, but I didn't want to go through the trouble for such as small serving. Though if you happen to prepare the veggies ahead of time and want to vacuum seal with in jars you must blanch the broccoli. Raw broccoli in a vacuum will release an odor so powerful you'd think something died in the jar!

Update September 8, 2014: This time I made it was green pepper instead of broccoli. Also, I gave the vegetables a light sprinkling of kosher salt, since I like salty foods and it made it even more delicious!


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This page contains a single entry by Rick Kasguma published on September 6, 2014 1:28 PM.

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