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Laura Beth Gerhard
Vegetable kulls with a bloody dip
Skulls of cucumber, paprika and radish with a dip of beet juice and cream cheese.
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Ingredients
Directions
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Cut the unpeeled cucumber into slices of 1 cm thick. Halve the bell pepper, remove the stalk and seeds and cut the halves in half.
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Cut the convex sides of the radishes so that slices of 1 cm thick remain.
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Cut all vegetables in the form of skulls. Use a sharp knife to make holes like eyes, a triangle as a nose and a rectangle as a mouth.
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Prick the skulls on cocktail sticks.
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Stir the beet juice through the cream cheese to create a marbled effect. Serve the skulls with the dip.
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Nutrition
15Calories
Sodium1% DV25mg
Fat2% DV1g
Protein2% DV1g
Carbs0% DV1g
Fiber0% DV0g
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