Short and sweet…Well done Emma!
Paying attention to detail had never been an issue for Emma. As demonstrated here with her latest crudites platter that included a variety of different flavors, forms, textures and colors, it not only created a delicious in season veggie tray, it also exuded an artful appetizing feast for the eyes.
Emma’s veggie choices for this season were all organic sweet red, yellow and gold peppers, baby carrots, orange cauliflower, red pear heirloom tomatoes and the sweeter tasting celery hearts….all sitting on a bed of purple kale.
To most folks, the success of a crudites flavor remains in the dip. For Emma’s dip…here are simple and easy to get ingredients and with a little twist using chopped water chestnuts.
1 1/2 pints sour cream (low fat or regular…your choice)
1 1/2 packages Lipton Vegetable Soup & Dip Mix
1 5 oz. can of sliced water chestnuts (almost any brand until you try enough of them to taste and use what you like)
One package Birds Eye frozen chopped spinach thawed to room temperature & **SQUEEZED DRY
Sprinkle of Kosher salt and a few turns of fresh mill pepper
Dash of garlic powder
Dash of onion powder
Mix all ingredients and add spinach at the end, Let sit overnight to let the flavors marry…and everyone is Happy 🙂
**SQUEEZED DRY/Make sure all water is squeezed out and then place the spinach sits on paper towels to remove every last bit of water. COOL?
As always, comments are always appreciated. Tell us how you make yours!
Mangia Bene’,
Bert
