Pink Dip With Vegetable Wands

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The ingredient of Pink Dip With Vegetable Wands

• 2 about 60g drained whole baby beetroots
• 1 x 300g carton sour cream
• chicken salt seasoning masterfoods brand
• 1 bunch baby dutch carrots trimmed scrubbed dried
• 1 x 125g pkt baby corn
• 1 lebanese cucumber halved deseeded cut into 1cm thick batons
• 1 yellow capsicum halved deseeded sliced lengthways
• 100g snow peas trimmed

The Instruction of pink dip with vegetable wands

• place the baby beetroots and sour cream in the bowl of a food processor and process until smooth taste and season with chicken salt
• transfer to a serving bowl arrange the carrots baby corn cucumber capsicum and snow peas on a platter and serve with the dip

Nutritions of Pink Dip With Vegetable Wands

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