unopened bag carrot sticks
unopened container sour cream
unopened bottle dill
unopened container vanilla yogurt
optional ginger or cinnamon to sprinkle on yogurt
sturdy plastic gloves and sponge and cleaning fluids
Boil all the utensils and clean the counters with bleach, while boiling water or making coffee. Clean out the coffee maker.
Arrange crackers neatly on plate, place small dish with yogurt in center of plate. Serve immediately
Clean off all the plastic packaging.
Allow veggies to get clean in sanitizing fluid, then rinse off with water and fruit and veggie wash to remove toxics.
Scrub veggies, shred carrots into sour cream, stir and mix as dip, place small dish on plate with crackers, surrounding it - serve.
Shred zucchini into sour cream, stir and serve, topped with dill.
Tip: If you have a picnic cooler, leave the veggies covered with ice packs somewhere where nobody will go into it for a few days - this will help make the clean up prior to cooking easier.
8 - 12 ounces yogurt
8 - 12 ounces sour cream
4 cups of boiled water in coffee maker
2 Tbl. (Tbsp) dill
one shredded carrot
one shredded zucchini
salt and pepper to taste
Mix ingredients carefully into medium saucepan, cook on low heat for 5 minutes on stovetop.
Or, alternatively, (if no oven or stove or microwave) mix ingredients slowly into empty coffee carafe on off, then add four cups of water, and allow to drip into carafe, stirring with wooden or plastic spoon very carefully.