Crudites And Dips

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2/3 cup sour cream

2 scallions, finely chopped

1 tablespoon lemon juice

2 ripe avocados, cut in half and chopped

2 tablespoons mayonnaise

1 teaspoon finely chopped fresh cilantro leaves

2 tablespoons sour cream

1 (15-oz.) can organic chickpeas, drained

Juice of one lemon

1/3 cup light tahini paste

2 tablespoons light olive oil, plus extra for drizzling

1 garlic clove, peeled and crushed

2 tablespoons boiling water

Sea salt, to taste

11 oz (about 2-3 medium) very ripe tomatoes

1 scallion, finely chopped

1 garlic clove, peeled and crushed (optional)

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh basil leaves

1 tablespoon tomato ketchup

A little ground black pepper, to taste

Carrot sticks

Cucumber sticks

Red bell pepper sticks

Celery sticks

Cherry tomatoes

Blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water)


Breadsticks, small or large

Tortilla chips ("cool" flavor or the blue corn variety)

Beet, carrot, and parsnip vegetable chips

Mini oat crackers or mini rice cakes

Toasted pita bread sliced into strips

Bagel chips (Slice 2 organic bagels widthwise into 4 thin slices. Brush with olive oil, and then bake at 150°F for 10 minutes. Break into pieces)

Tortilla chips (Cut 1 large tortilla into 8 slices. Place on a baking sheet and cook at 350°F for 10 minutes.)

Sweet potato wedges (Peel and cut 2 lbs sweet potatoes into wedges. Place them in a roasting pan, toss in a tablespoon of olive oil, and sprinkle with a teaspoon of paprika. Cook for 35-40 minutes at 400°F, turning a few times. These are great with the so

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