Crudité Platter with Spicy Crema Salvadoreña Dip
WHAT YOU NEED
- 1 Cup Cacique® Crema Salvadoreña
- 1 Cup Mayonnaise
- ½ Teaspoon Salt
- 1 Teaspoon Lemon Juice
- 2 Tablespoons Finely Diced Red Onion
- 1 Clove Finely Chopped Garlic
- ¼ Cup Finely Chopped Fresh Cilantro
- 2 Tablespoons Finely Diced Fresh Serrano Chile (more or less depending on how much heat you like)
- 5 Medium Carrots, peeled and cut into 3-4 inch sticks
- 3 Large Celery Stalks, trimmed, sliced lengthwise, and cut into 3-4 inch sticks
- 2 Cups Bite-Sized Cauliflower Florets
- 2 Cups Bite-Sized Broccoli Florets
- 1 Pint Grape Tomatoes

HOW TO MAKE IT
- Place all dip ingredients in a medium bowl and mix well. Cover and refrigerate two hours before serving or store overnight to allow the flavors to meld. Mix well before plating. Serve with raw carrots, cauliflower, broccoli, grape tomatoes, and celery.