Colorful, crisp and nutrient rich - For You® brand fruits and vegetables are a delicious addition to any meal or snack! Use your imagination at breakfast, lunch and dinner. . . or just plain reach for the freshness as a healthy snack. Virtually every day brings new findings on the many benefits of fresh produce. . . so make For You® part of your healthy life style.
Carrot & Tuna Dip
This quick and satisfying dip doubles as a great sandwich spread too. Perfect for entertaining guests or for kids, and adults, on-the-go!
Preperation Time: 30 minutes or less Serves: 4-8
- Ingredients
4 cups chopped assorted For You® snacking vegetables such as: baby carrots, celery, cucumbers, cauliflower and/or broccoli florets, cherry tomatoes, zucchini, mushrooms
For Dip:
1 For You® celery stalk, chopped
½ cup chopped For You® carrots
7 oz. can water-packed tuna, drained
¼ cup nonfat mayonnaise or creamy-style salad dressing
2 tsp. prepared horseradish
⅛ tsp. salt
⅛ tsp. black pepper
¼ tsp. hot pepper sauce
2 tsp. basil, crushed if dried, chopped if fresh
1 large egg, hard-boiled and chopped
- Directions
Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.
*Chef's Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.
Include chopped onions, carrots and squash, in pasta sauce and lasagna.
Reduce sodium intake by using more fresh ingredients to prepare meals.
Dietary fiber from vegetables helps reduce cholesterol levels and may lower risk of heart disease.
Set out cut-up vegetables as an afternoon snack or include them in your child's lunch.
Turn up the flavor of your salad by adding in fresh, crisp radishes.