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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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