Spring Salad Dip with Garlic and Mixed Herb Cantadou

Serves 10

METHOD:

• Cut the carrots, cucumbers and celery stalks into sticks 10 cm long.
• Cut the spring onions into four.
• Spike the tomatoes on cocktail sticks.
• Arrange all the vegetables harmoniously in a bowl. Soften the Garlic and Mixed Herb Cantadou with 200 ml of mineral water, whisk, then pour into a ramekin mould.
• Serve as a salad dip.

Garlic and Mixed Herb Cantadou tastes even more creamy when softened.

INGREDIENTS:

• 400 g Garlic and Mixed Herb Cantadou
• 600 g carrots
• 600 g cucumbers
• 300 g celery
• 4 spring onions
• 10 cherry tomatoes