Recipe courtesy of Ree Drummond
Episode: Easter Weekend
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Total:
2 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
2 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a pretty-handled Easter basket

For the spinach dip: Mix together the spinach, sour cream, mayonnaise, green onions, carrots, garlic, lemon juice and some salt and pepper in a medium bowl until well combined. Chill for at least 2 hours.

For the veggies: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the asparagus briefly in the boiling water, until bright green but still crisp. Transfer to the ice water bath to stop the cooking process. Drain and blot dry with paper towels.

Fill the bottom of the Easter basket with the kale and arrange the asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama on top of it, leaving a space in the center for the dip.

Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!

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