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About the Recipe: This French appetizer includes an assortment of petite crisp, raw veggies with a creamy dill, red pepper dip. For a larger party, double the dip recipe. Any leftover dip can be used as a dressing on your favorite salad.
Cook’s Note: I purchased my petite crudites as a sampler 50 Ct package from The Chef’s Garden. I didn’t remove the root ends or leaves before serving as they were very small.
To Serve: Arrange dip and chilled vegetables on a serving plate.
Serves: about 4
pdf for Copy of Recipe – Petite Crudites with Peppadew Dill Dip
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