Dips and sticks

Name: Dips and sticks
Prep time: 15 min
Total time: 15 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1 red pepper; 1 bunch baby carrots; 8 celery sticks; 1/3 cucumber; 24 sesame seed breadsticks; 200g tub taramasalata; 200g tub tzatziki; 200g tub houmous

Published: 31 May 06
Updated: 18 Mar 24

Test kitchen approved

This dips and sticks recipe is proof that healthy snacks are just as tasty as unhealthy ones! Perfect for a family picnic.

Serves 8
Ready in 15 min

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Ingredients

1 red pepper
1 bunch baby carrots
8 celery sticks
1/3 cucumber
24 sesame seed breadsticks
200g tub taramasalata
200g tub tzatziki
200g tub houmous

Method

Cut the end off the pepper and twist the stalk to remove the core and seeds. Cut the pepper in half, then into strips (use scissors if you find it easier). Scrub the carrots with a stiff brush under cold running water to clean them. Wash the celery and cut each stick in half. Cut the cucumber in half lengthways, then cut each piece into 8 sticks. Chill in sealable containers until needed.
Put the crunchy vegetable sticks and breadsticks into mini buckets or pots. Serve with the dips.

Recipe from June 2006 Issue

delicious. tips

Put the vegetable sticks in a cool bag with an ice pack to keep them fresh and crunchy.

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