Vegetable Spread

Vegetable Spread

 

Yield: 6

 

 

  1. large onion chopped
  2. carrots peeled and chopped

1 head       celery washed and chopped

½ C   peeled garlic

  1. red peppers de-seeded

2 T    Westbrae no salt added mustard

¼ t     ground black pepper

¼ C    F/F sour cream

 

 

Procedures:

 

  1. On a hot baking tray roast all vegetables until soft at 350 degree.
  2. Cool and puree in food processor with remaining ingredients

 

Good as a dip or as a spread for sandwiches

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