Bring your veggie garden to the table with this fun spin on black bean dip. Add more ways to nibble with thin, crunchy breadsticks on the side for dipping. (And if you love this craft, check out our sister publication Country Woman Magazine, where it originally appeared in print.)
- Small clean plant pot
- Plastic food storage container to fit inside plant pot
- Small plate or saucer
- Prepared black bean dip
- Assorted fresh vegetables such as baby carrots, broccoli florets, cauliflower florets, cherry tomatoes, radishes, and Brussels sprouts
- Chopped ripe olivers
- Fresh herbs (optional)
Place the plastic food storage container insider plant pot. Fill plastic container with dip, using a spatula to smooth out the top of the dip.
Note: If your plastic food storage container sits too low in the plant pot, put some small stones in the bottom of the pot and set in the container on top of them.
Arrange vegetables on top of dip to create a garden patch. Gently open leaves of Brussels sprouts to resemble cabbage. If desired, poke a hole in the top of each carrot and tomato, then insert a sprig of fresh parsley, dill, marjoram, cilantro or oregano.
Sprinkle the chopped olives around arranged vegetables. Place plant pot on the saucer and serve.