Modern Crudite With Purple Ranch Dip
Servings
Makes 4
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Ingredients
- 1 ea Markon First Crop Cucumber, sliced or cut into chunks
- 1 bunch Ready-Set-Serve Washed & Trimmed Green Onions, charred
- 2 c Shishito Peppers, charred
- ½ lb Multi-Colored Baby Carrots
- 1 c Snap Peas
- 1 c Ranch Dressing
- ¼ c Concentrated Tea Made With Butterfly Pea Flowers
Recipe Preparation
- Whisk butterfly pea flower and ranch dressing in a mixing bowl.
- Transfer to a serving bowl or Mason jar and garnish with edible petals.
- Arrange vegetables on a serving platter and serve with purple dipping sauce.
English 
French 
