CRUDITÉ CUPS
Crudité Cups
Very cutesy crudité cups…
Yield: 30 mini cups
PREP IT!
30 baby Cucumbers, fresh, cut into sticks half vertically
1 quart Cherry tomatoes, fresh, whole
15 Carrots, multicolor, fresh, cut into sticks
1 bunch Green beans, fresh, whole
1 bag Mini sweet peppers, de-seeded, sliced vertically in quarters
Toothpicks (for tomatoes)
1 jar Pesto, vegan & gluten free
1 jar Vegan ranch dressing, gluten free
MAKE IT!
In a small bowl, stir together pesto and ranch until smooth and well blended. Spoon about 2 tablespoons of pesto ranch into the bottom of each 4 oz clear cup.
Wash and prep vegetables:
Slice baby cucumbers into sticks.
Peel carrots and cut into sticks.
Trim green beans.
Slice mini sweet peppers into strips.
Thread cherry tomatoes 3 at a time onto toothpicks to make mini tomato skewers.
Arrange a colorful mix of veggie sticks in each cup, standing upright in the pesto ranch. Add 1 cherry tomato skewer to each cup for garnish.
Chill cups until ready to serve, then enjoy!
Tip: These cups can be made up to 4 hours in advance and kept chilled, covered loosely with plastic wrap. For extra crunch, place a damp paper towel in the bottom of the container you’re storing them in to keep veggies crisp until serving.
