Salsa dip in a white bowl and a small bowl holding carrot and celery sticks sitting on a red checked tablecloth. The bowls are placed next to a small succulent plant.

Vegetable Medley with Salsa Dip

Salsa dip in a white bowl and a small bowl holding carrot and celery sticks sitting on a red checked tablecloth. The bowls are placed next to a small succulent plant.

Vegetable Medley with Salsa Dip

Crisp fresh veggies served with a tangy dip.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Sides, Snacks
Servings 16 Servings

Ingredients
  

  • 4 carrots, cut into 3-inch sticks
  • 4 celery, cut into 3-inch sticks
  • 1 jicama, peeled and cut into 3-inch sticks
  • 1 bunch radishes, trimmed
  • 12 green onions (also known as scallions), trimmed
  • One (16-ounce) container fat-free sour cream
  • 2 cups Pico de Gallo, or salsa of your choice

Instructions
 

  • Arrange vegetables on a platter.
  • Combine sour cream and Pico de Gallo in a medium bowl. Mix well and serve.

Notes

Change it Up
  • This recipe can be easily modified using any fresh veggies you have on hand.
Prep Tip
  • Look for firm, smooth, and well-shaped vegetables with an even color. Avoid vegetables that feel soft, limp, or wilted.

Nutrition

Serving: 0.5 cup vegetables, .25 cup dipCalories: 51calCarbohydrates: 11gProtein: 2.4gCholesterol: 2.6mgSodium: 235mgFiber: 3.4g
Keyword 15 Minutes or Less, Fresh, Game Day, Kid-friendly, Potluck, Vegetables, Vegetarian
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