FROM 30/10'S KITCHEN...

Veggie Cups

RECIPE SUMMARY

 

Veggie Cups

Makes 4 servings: Each serving counts towards 2 cups of vegetables (¼ cup restricted vegetables), 2 tablespoons of oil

Ranch Vegetable Dip

Makes 6 servings: Each serving counts towards 2 tablespoons of oil, 1 cup of Vegetables

 

INGREDIENTS

Vegetable Dip
 2½ teaspoon Vinegar
 1 Egg Yolk
 1/3 teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 ½ teaspoon Garlic Powder
 ½ teaspoon Dried Dill Weed
 ¼ teaspoon Dried Onion
 ½ teaspoon Dried Chives
 ½ teaspoon Onion Powder
 ½ teaspoon Dried Parsley
 Sea Salt to Taste
 Pepper to Taste
 ½ teaspoon Apple Cider Vinegar
Veggie Cups
 ½ cup Ranch Vegetable Dip
 1 cucumber, cut into sticks
 1 cup Carrots, cut into sticks
 1½ cup Broccoli
 1½ cup Mushrooms
 1½ cup Radishes
 1½ cup Cauliflower

 

DIRECTIONS

Vegetable Dip
1

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this is to create your mayonnaise.

2

Once the mayonnaise is made add in the remaining spices and apple cider vinegar.

Veggie Cups
3

Assemble 4 cups and place two tablespoons of the Ranch Vegetable Dip in each cup.

4

Cut the vegetables into bite sized pieces, place the vegetables into the cups and serve.

5

**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**

 

Ingredients

Vegetable Dip
 2½ teaspoon Vinegar
 1 Egg Yolk
 1/3 teaspoon Yellow Mustard
 ¾ cup Avocado Oil
 ½ teaspoon Garlic Powder
 ½ teaspoon Dried Dill Weed
 ¼ teaspoon Dried Onion
 ½ teaspoon Dried Chives
 ½ teaspoon Onion Powder
 ½ teaspoon Dried Parsley
 Sea Salt to Taste
 Pepper to Taste
 ½ teaspoon Apple Cider Vinegar
Veggie Cups
 ½ cup Ranch Vegetable Dip
 1 cucumber, cut into sticks
 1 cup Carrots, cut into sticks
 1½ cup Broccoli
 1½ cup Mushrooms
 1½ cup Radishes
 1½ cup Cauliflower

Directions

Vegetable Dip
1

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this is to create your mayonnaise.

2

Once the mayonnaise is made add in the remaining spices and apple cider vinegar.

Veggie Cups
3

Assemble 4 cups and place two tablespoons of the Ranch Vegetable Dip in each cup.

4

Cut the vegetables into bite sized pieces, place the vegetables into the cups and serve.

5

**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**

Veggie Cups

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