Attended a do recently and was asked to bring a plate. Thought these would make for a nice alternative to a dip platter.
Ingredients
- Plastic or glass cups
- 3 Red Capsicum, deseeded and cut into julienne
- 1.5kg carrots, peeled and cut onto julienne
- 8 sticks celery, cut lengthways into thin slices
- 8 Lebanese cucumbers, cut in half lengthways, then cut in half again. If the slices are too thick, then cut in half one more time
- 1kg dip of your choice. I used cucumber and garlic dip here, but spinach, capsicum, hummus would all be yum too!
Method
- Put some dip in the base on each cup
- Cut all veggies to similar lengths so that they just stick out of the cups
- Arrange veggie pieces in each cup
- Refrigerate until required
- Makes around 40 cups (200ml capacity)
- Arrange cups on a nice platter
O’s Tips
These are best served in wide based, low cups – otherwise it’s difficult getting to the dip. The cups I used in the image were too tall.
Be creative – use any combination of veggies you like
Veggies can be cut earlier in the day and stored in the fridge in an airtight container and made up into cups when ready to serve