Veggie Sticks And Pesto Dipping Sauce Recipes

Steps:

• For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
• For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
• For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
• Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
• One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
• Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

Steps:

• In a small bowl, whisk the oil, vinegar, pesto, salt and pepper. Pour into a shallow serving bowl; sprinkle with Parmesan cheese. Serve with bread.

Steps:

• Stir together all ingredients except raw vegetbles.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

Steps:

• In a medium mixing bowl mix the sour cream, cheese dip, and ranch dressing mix with a wooden spoon. Set aside. Place the veggie sticks on a serving plate in 2 piles.
• Place the dip in small serving bowl. Dip freely!

Steps:

• Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Steps:

• Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.