Vegetable sticks with dip

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 7
  • 1 Vegetable Onion
  • 1/2 bunch Spring onions
  • 1 Pot of basil
  • 1/2 Pot of thyme
  • 700 g lactose-free yoghurt
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 750 g young carrots
  • 1 Perennial celery
  • 1 red and yellow pepper
  • 7-10 Tbsp Crissini bars

Directions

  1. 1

    Peel and finely chop the vegetable onion. Clean, wash and cut the spring onions into diagonal rings. Wash herbs, chop finely. Mix yoghurt and prepared ingredients. Season with salt, pepper and lemon juice.

  2. 2

    Cover and allow to draw, season again. In the meantime peel the carrots, clean the rest of the vegetables and wash everything. Cut the vegetables into pieces that are easy to pack. Take the crissini sticks with you, packed separately.

Nutrition Facts

KCAL
110 kcal
CARBS
11 g
FATS
4 g
PROTEINS
5 g