Vegetable Dip

8 ingredients
1 steps

Ingredients

  • 1 fennel bulb
  • 2 carrots, cut into lengthwise strips or 6 baby carrots
  • 1 to 2 raw baby globe artichokes
  • 1 head radicchio
  • 1 Belgian endive or curly endive
  • 1/2 c. extra virgin olive oil
  • pinch of each: salt and freshly ground pepper
  • 1 celery heart

Directions

  1. 1
    Scrape and trim the vegetables as necessary and wash them well. Separate the radicchio and endive into leaves.

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