Wild Blueberry & Ricotta Vegetable Dip
½ cup vegetables, 4 oz. dip
Fruit/Vegetable/Meat Alt
| 3 cups | Baby carrots |
| 1 ½ cups | Celery sticks |
| 1 ½ cups | Cherry tomatoes |
| 1.6 lbs./6 cups | Wild Blueberries, frozen |
| 2 TBS | Balsamic vinegar |
| 3 tsp | Orange zest |
| ½ tsp | Black pepper |
| 6 cups | Ricotta cheese, part-skim |
| 3 tsp | Orange zest for garnish |
| Equipment & Utensils: |
|
| 6 cups | Baby carrots |
| 3 cups | Celery sticks |
| 3 cups | Cherry tomatoes |
| 3.3 lbs./12 cups | Wild Blueberries, frozen |
| 2 oz. | Balsamic vinegar |
| 2 TBS | Orange zest |
| 1 tsp | Black pepper |
| 12 cups | Ricotta cheese, part-skim |
| 2 TBS | Orange zest for garnish |
| 12 cups | Baby carrots |
| 6 cups | Celery sticks |
| 6 cups | Cherry tomatoes |
| 6.6 lbs./24 cups | Wild Blueberries, frozen |
| 4 oz. | Balsamic vinegar |
| 4 TBS | Orange zest |
| 2 tsp | Black pepper |
| 24 cups | Ricotta cheese, part-skim |
| 4 TBS | Orange zest for garnish |
1.Wash, peel and cut up vegetables into sticks.
2.Mash or puree Wild Blueberries, vinegar, zest and pepper.
3.Portion 2 oz. Wild Blueberry mixture into cup first. Portion 2 oz. Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.
1.Wash, peel and cut up vegetable into sticks.
2.Mash or puree Wild Blueberries, vinegar, zest and pepper.
3.Portion 2 oz Wild Blueberries mixture into cup first. Portion 2 oz Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.
1.Wash, peel and cut up vegetable into sticks.
2.Mash or puree Wild Blueberries, vinegar, zest and pepper.
3.Portion 2 oz Wild Blueberries mixture into cup first. Portion 2 oz Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.
Critical Control Points for Food Safety:
Keep in cold holding until service, <40'F.
