Sides

Vegetable Medley with Salsa Dip

Crisp fresh veggies served with a tangy dip.
Recipe by Michigan Harvest of the Month™
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.
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Cost per servingPer serving$0.82
Makes16 servings
Total timeTotal10 minutes
Prep 10 minutes
Prep 10 minutes
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Ingredients

Makes 16 servings. Check items off as you go.
  • 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

Directions

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

Nutrition per serving

1 serving is 0.5 cup vegetables, .25 cup dip
  • Sodium235mg
  • Calories51
  • Carbohydrates11g
  • Fiber3.4g
  • Protein2.4g
Serving: 0.5 cup vegetables, .25 cup dipCalories: 51calCarbohydrates: 11gProtein: 2.4gCholesterol: 2.6mgSodium: 235mgFiber: 3.4g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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