Vegetables Platter with Cheese Dip

Just in time for summer, we bring Gado Gado or Vegetables with Peanut-Sauce Dressing closer to home. Today, we have assorted vegetables with hummus or cheese dip.

Broccoli, cucumbers, okra, bell peppers, tofu, lettuce with store-bought hummus [vegetarian]

The joy of preparing this dish is that you get to speak the rainbow by incorporating different varieties and colors of vegetables.
Assorted Vegetables with Cheese Dip
5-8 servings of any vegetables of your choice (shown examples here: broccoli, cucumber, beets, bell peppers, snap peas, red cabbage, lettuce)
5-6oz (half of 14oz firm tofu), cubed
[Dip]: 2 cans of sardines (my favorite is Crown Prince Brisling Sardines, sometimes switching between King Oscar brand, or Wild Planet), 4-6 tbsp (or more, if you want more cheese to sardine ratio) ricotta cheese, 6-8 sprigs of cilantro, finely chopped, freshly ground black pepper. [Vegetarian]: omit the canned sardines/tuna. [Vegetarian option]: homemade or store-bought hummus

Directions: Steam vegetables (okra, broccoli, snap peas) for 5mins, set aside to cool (Note: I prefer to steam my vegetables such as broccoli and cauliflower and keeping bell peppers, cucumbers, cabbage and lettuce uncooked/ raw. You can also use raw carrots and celery but make sure any raw vegetables are rinsed and cleaned properly). Layer the cooked vegetables, lettuce, cucumbers and tofu in a serving bowl.

In a deep mixing bowl, mash up the sardines (or canned tuna), then add ricotta cheese and mix well. When evenly mixed, add the cilantro, mix again, then add freshly ground black pepper. Dip the steamed broccoli into the sardine-cheese mixture, and enjoy. [Vegetarian]: omit the canned sardines/tuna. Mix finely chopped fresh herbs and ground black pepper into the cheese. You can also use hummus (homemade or store-bought) as vegetables dip.

Beets, bell peppers, cucumbers, okra, red cabbage, snap peas, tofu


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