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 20 cl of mineral water, whisk energetically, then pour it 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