Caribbean dip & crunchy veg
Posted 18th December 2009
By The Cheweee Team
London
Place the cream cheese in a bowl and stir to soften, then gradually mix in the yogurt. Add the ham, pineapple, and salt and pepper to taste and mix well.
Choose a selection of vegetable as liked from those listed. Cut the cauliflower into florets and the other vegetables into sticks measuring about 1 x 7.5cm.Place the dip in a small Tupperware bowl and serve with the vegetables.
Makes 450ml.
Cut-up vegetables sticks can dry out, so it’s a good idea to wrap them in some damp kitchen paper to retain moisture.
- 227g cream cheese
- 4 tablespoons natural yogurt
- 75g ham finely diced
- 6 tablespoons crushed pineapple, drained
- salt and pepper
- Cauliflower florets
- Carrot
- Red/orange pepper
- Celery sticks