What you need: measuring spoons/cups, cutting board, chef’s knife, paring knife, two teaspoons, small shot glasses or ceramic serving dishes
Serves: 8 as an hors d’oeuvre
- 1 large red pepper
- 1 large yellow pepper
- 4 celery stalks
- 4 large carrots
- 1 container of your favorite dip
Peel the carrots. Wash and dry all the veggies. Cut the top and bottom off of the pepper. Cut in half and remove seeds. Slice them into thin pieces. Set aside. Cut the tops and bottoms off the celery and carrots. Cut then into thin slices – similar in size to your peppers. If you are going to assemble the crudite later on, you can place the veggies in a Ziploc with a dry paper towel (to absorb moisture) until ready to use.
To Serve: Using the teaspoons – spoon the dip into the bottom of the small glasses or serving dish. Use the second spoon to help get the dip into the bottom of the vessel and not all over the sides. Place the veggies in a pattern into the dip standing up. Voila! Individual Vegetable Crudite – no double dipping guaranteed.