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Diana Hagewood Smith
Vegetable sticks with dips
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Ingredients
Directions
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Drain the white beans. Finely chop the garlic. Finely chop the oregano and leaf parsley. Finely chop the capers.
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Puree the white beans with the garlic in the food processor and mix the mayonnaise with salt and pepper.
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Spoon also the oregano and half of the parsley.
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Mix in a bowl the tuna tapenade with the yogurt, capers and remaining parsley. Transfer these dips to trays.
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Keep them covered in the refrigerator until use.
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Peel the carrots with a peeler and cut them each into four to six long pieces. Halve the pieces of roots. Also peel the stalks of celery.
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Cut them into 10 cm pieces and cut them into three long pieces each.
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Put the pieces of carrot and celery in glasses. Put the dips and the glasses with carrot and celery together on a leaf.
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Nutrition
135Calories
Fat15% DV10g
Protein8% DV4g
Carbs2% DV6g
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