Vegetables & Pesto Dip

Vegetables & Pesto Dip

SheKnows
  • Prep:
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Ingredients

  • 3 cups fresh parsley, minced
  • 1 1/4 cup Parmesan cheese
  • 1/2 cup pine nuts or chopped walnuts
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 tsp. seasoned salt
  • 1/2 tsp. black pepper
  • Vegetables: 2 pounds baby carrots
  • 2 bunches red radish
  • 2 cucumbers
  • 1 bunch green onions
  • 2 red peppers (or green)
  • 1 bunch celery
  • Optional: broccoli and cauliflower

Directions

  1. Dip: Place first four ingredients in a blender. Process until mixture resembles course meal. Add remaining items and process until smooth. Makes about 6 cups
  2. Vegetables: Clean, peel and slice the vegetables as necessary. Baby carrots can be left whole. Green onion can be trimmed with some green left on. The other vegetables can be cut into fairly good sized pieces.
  3. Arrange in an attractive manner on a large platter with the dip in the middle. Garnish with parsley sprigs

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