Step by Step Instructions
- Step 1: Prepare the dip. Place the sun-dried tomatoes, the cheese, the walnuts, the garlic, the oregano, the elixir, the pepper and the olive oil in the food processor and blend until the ingredients become a thick pulp. Place the dip in the refrigerator for half an hour until all the ingredients are beautifully combined.
- Step 2: Prepare the platter. Take a large platter and arrange the vegetables per type leaving a gap in the middle. Empty the dip in a small serving bowl, put it in the centre of the platter and serve.
Ingredient List
- 2 carrots (cut into sticks)
- 2 zucchinis (cut into sticks)
- 2 peppers (cut into sticks)
- 1 small broccoli (cut into small florets)
- 200g sun dried tomatoes
- 60g kashkavali cheese
- 60g walnuts
- 1 clove of garlic
- 1tbsp oregano
- 1tbsp elixir
- 80g extra virgin olive oil
- 1/2tsp hot cayenne pepper