Veggie Dip Cups Recipe

Recipe By Diabetes Food Hub

This is a perfect snack for kids and adults Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don't have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead. Find this recipe and more in the diabetes cookbook. To order dierctly from the american diabetes association, click here.

4
27 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Veggie Dip Cups
plan
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ingredients serve

Ingredients for Veggie Dip Cups Recipe

  • 1/2 cup Pearled barley
  • 2 Scallions
  • 4 ounce Brussels sprouts
  • 3 tablespoon Romesco sauce
  • 2 tablespoon Fromage blanc
  • 3.50 teaspoon Olive oil
  • 4 ounce Grape tomatoes
  • flakes Crushed red pepper flakes to taste
  • 2 tablespoon Sherry vinegar
  • 2 Tilapia fillets
  • 1 teaspoon Dried oregano
Nutrition
value
677
calories per serving
19 g Fat48 g Protein73 g Carbs24 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    48g
  • Carbs
    73g
  • Fiber
    24g

MacroNutrients

  • Carbs
    73g
  • Protein
    48g
  • Fiber
    24g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    339mg
  • Iron
    10mg
  • Vitamin A
    1438mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    296mg
  • Vitamin B9
    1553mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    133mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    155mg
  • Manganese
    2mg
  • Phosphorus
    628mg
  • Selenium
    56mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Diabetes Food Hub