top of page
Search

Vegetable Garden with Avocado Garden Dipping Sauce

  • Writer: Suzanne Clark
    Suzanne Clark
  • Mar 28, 2016
  • 1 min read

I am so tired of the same ol’ veggie tray. Everyone serves one at their party complete with ranch dressing-not very original! I thought it was time to shake things up a bit, and present those fresh veggies in a new way with a delicious dip straight from the farm.

I created a very simple platter made from a piece of wood from the craft store. A quick spray of sealer, a few holes and nails, and you have a unique way to present those veggies that doubles as a center piece!

A modern presentation deserves an up-to-date dipping sauce, one that does not come from a bottle. I used Challenge Dairy’s rich and creamy Whipped Cream Cheese Spread as my base and added Greek yogurt, fresh aromatic vegetables and the goodness of a fresh avocado. A touch of lemon and fresh basil makes this the perfect complement to the veggie garden.

So dump the ranch and head for the garden. It is time to recreate the veggie platter and make it as incredible and fresh as the vegetable we serve. This fresh modern take on the old standard will certainly make an impression at your next party! Click here for the recipe


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page