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vegetables and dip

by Sally Bernstein

Raw Vegetables:

carrot sticks
snap peas
peppers: green, red, orange and yellow
cherry tomatoes
habanero peppers scallions

curly lettuce, for garnish

Cut all vegetables so they are a similar size. Arrange on a platter with the dip in the middle.


1 cup sour cream
1 cup mayonnaise
1 8 oz. can water chestnuts, diced
1 10 oz. frozen spinach, chopped
2 scallions, sliced

Thaw frozen spinach and mix all ingredients together and refrigerate.

©Sally Bernstein, 2012

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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