Snacks, Sides & Salads Little Dipper Veggie Bowl By: Mariah Delk - Nueces County 4-H Serves: 4 Ingredients: 2 Bell Pepper (color of choice, stem and seeds removed) 1 stalk celery 1 bag of carrots (cut in sticks) 1 (16oz.) white beans, drained, rinsed or 2 cups cooked white beans 1/2 cup parsley, chopped 1 clove garlic, minced 1 tablespoon olive oil 1/2 lemon, juiced Salt to taste
Instructions: 1. Puree all ingredients in a blender until smooth. 2. Put dip in one of the bell peppers. 3. Put your favorite veggies in the second bell pepper.
Calories: 230 | Total fat: 4g | Saturated Fat: 0.5g | Sodium: 470mg
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