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Jicama and Veggie Sticks with Yogurt Avocado Dip

Serves: Makes about 1 cup dip + 1 pound vegetable sticks

Ingredients:

  • 1 pound jicama, carrots, zucchini and/or yellow squash
  • 1 medium avocado
  • ¼ cup low fat plain yogurt
  • 1 clove garlic
  • ½ teaspoon Tamari
  • 1 tablespoon fresh cilantro
  • Salt, to taste


Procedures:

This recipe was prepared using Braun’s Multiquick 7 Hand blender with its food processor and 2-cup chopper attachments.

  • Prep: 15 minutes
  • Difficulty level: Easy


Peel the jicama and or carrots, if using. Leave skins on the zucchini or yellow squash and trim ends. Cut veggies to fit into feed tube of Braun’s Multiquick 7 food processor attachment. Using the French fry attachment, cut the vegetables. Set vegetables aside until ready to eat. (Vegetables can be cut ahead of time and stored in the refrigerator for a few days.)

To make the dip, put avocado, yogurt, garlic, Tamari and cilantro in Braun’s Multiquick 7 2-cup chopper. Attach the hand blender and process on high speed until smooth. Season with salt and serve with cut vegetables.

Chef’s tip: Cut your veggies ahead of time and store them in your refrigerator in sealed baggies. It’s an easy way to confirm you get your 5 to 9 servings of fruits and vegetables a day!

by Braun

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