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Nutrition Facts
Serving Size 179 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 210 mg 9%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 3 g
Vitamin A 20% Iron 4%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Vegetable Crudités with Scallion and Pecorino Ranch
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
8  People


Recipe makes 8 Servings

1 cup(s) sour cream
1 bunch of scallions, chopped
2 cloves of garlic, smashed
1/4 Tsp Worcestershire sauce
1/3 cup(s) pecorino Romano cheese, shredded
1 Tsp cracked black pepper, plus more as needed to taste
1/4 Tsp kosher salt, plus more as needed to taste
1/4 cup(s) extra virgin olive oil
2 bunches of radishes, wash, tops trimmed and cut in half
16 Oz baby carrots, washed and cut in half
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In a food processor place sour cream, scallions, garlic, Worcestershire sauce, cheese, pepper, salt and oil. Pulse until smooth. Refrigerate 30 minutes to allow flavors to set up.
To serve place radishes and carrots on a plate with bowl of dip. Season to taste as needed with more salt and pepper.
Dip can be made up to 3 days in advance, just whisk well before serving.


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