1 | lb | carrots |
2 | unit | cucumbers |
0.5 | lb | cherry tomatoes |
2 | unit | bell peppers |
0.5 | lb | spinach artichoke dip (preferably from La Terra Fina) |
Peel and cut the carrots/cucumbers into circles.
Cut the bell peppers lengthwise.
Serve cold with artichoke dip.