Course : Dips
Serves: 4
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1 medium carrots
1 medium Cucumbers
1 medium fennel bulbs
1 medium celery hearts
1 medium red -- yellow and green bell peppers
1 bunch Scallions

Preparation / Directions:

Slice or cut the vegetables into appetizer-sized pieces and keep them in ice water until you are ready to serve them. Gather several attractive small bowls and into each pour half a cup of one of the following oils: Cold pressed extra-virgin olive oil Basil-flavored olive oil Red pepper-flavored olive oil Garlic-flavored olive oil Arrange the vegetable pieces on one platter. Let your guests dip each vegetable piece in the oil and garnish with plenty of fine sea salt and fresh ground black pepper. Fresh crusty bread is a great accompaniment and another perfect way to taste your oils. This recipe starts when you make a trip to the best produce market or farmer's market in your neighborhood. Pick out the freshest looking dipping vegetables. Serve them with a light white wine, spumante or cool ros


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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