DIP FOR VEGETABLES & FRUIT
Cut cantaloupe into chunks and place in the bowl of a food processor. Add
other ingredients blend thoroughly. Chill or serve immediately over fruit
salad.
May be used as "stock" for a soup; add cucumbers and spices, to taste.
For a tangier Dressing: use 1/2 cup kiwi fruit in place of 1-cup melon.
3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, 0.1 g fat; 7 g
carb; 226 mg sodium, 0.1 mg cholesterol.
Dip for Vegetables and Fruit: Puree the cantaloupe. Combine all by hand for
a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry
tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms.
~-Jul 30 97 patH
Ideas presented in Inland Empire Magazine August 1997: "Dress It Up".
Busted by KitpatH and shared with Eat-lf.
Recipe by: Hanneman (Riverside) Posted to Digest eat-lf.v097.n193 by
KitPATh <phannema@wizard.ucr.edu> on Jul 31, 1997
A Message from our Provider:
“Can’t change? Jesus frees us”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!