There are days when I am just too tired to think about what to fix for lunch...or dinner...or even a snack. I was organizing the pantry trying to come up with an idea when I happened to pull the box of Mini Stoned Wheat Thins off of the shelf and looked at the back. Craving vegetables, as I often do, the recipe that I saw for Gazpacho Dip really sounded like it could satisfy my afternoon craving. I had all of the ingredients on hand, so poured myself a tall, cool glass of Sangria and set to work chopping. With my own version of Gazpacho in mind, I tweaked their recipe a bit and found that I really enjoyed it. If you like Gazpacho as much as I do, then give this a try. It is refreshing, satisfying, and healthy, and how often can you say that about a snack?
1 cup cherry tomatoes, quartered
½ cup chopped cucumbers
½ cup chopped Melissa’s yellow bell pepper
¼ cup chopped red onion
1 Tablespoon chopped cilantro
1/8 teaspoon freshly ground black pepper
Pinch of cumin
¼ cup light Italian dressing
Combine all ingredients in a medium bowl. Refrigerate for 30 minutes (or longer) to blend flavors. Serve with your favor snack cracker or chip.
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