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Garlic and Herb Dip with Cruditès
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This is one way that most children enjoy eating vegetables. Pop the crudités in plastic beakers and set on a brightly coloured tea towel. Serving the dip in a large, hollowed-out loaf means the 'bowl' can be eaten - which saves on the washing up.
The hollowed-out bread and 'lid' can be frozen for up to a month in advance, while the herb dip can be made up to two days in advance and kept refrigerated until required. On the morning of the picnic, fill the frozen bread with the herb dip - it will defrost quickly and act as an ice pack to keep everything else cool.
Typical values per serving:
This recipe was first published in June 1999.