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
DIRECTIONS
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.
Once the mayonnaise is made add in the remaining spices and apple cider vinegar.
Assemble 4 cups and place two tablespoons of the Ranch Vegetable Dip in each cup.
Cut the vegetables into bite sized pieces, place the vegetables into the cups and serve.
**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**
Ingredients
Directions
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.
Once the mayonnaise is made add in the remaining spices and apple cider vinegar.
Assemble 4 cups and place two tablespoons of the Ranch Vegetable Dip in each cup.
Cut the vegetables into bite sized pieces, place the vegetables into the cups and serve.
**To make a Buffalo ranch dip add 2 tablespoons of Frank’s Red Hot Wings Sauce or to taste**