Vickys St Patricks Day Rainbow Veggies & Dip, Gluten, Dairy, Egg & Soy-Free

• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 small cauliflower florets
• 1 dip of choice - guacamole, hummous, sour cream etc
• 1 green food colouring
• 1 other vegetables of choice, red & yellow tomatoes, carrot sticks, celery sticks etc

1. Add green dye to your dip and mix in to make your desired shade of green.
2. I used my coconut cheese as our dip - recipe previously posted
3. Slice the peppers into rings
4. Cut the rings in half and keep one half of each colour and the bottom end of the green pepper aside
5. Stick a cauliflower floret in either side of your dip container, these are the clouds....
6. Now place your half rings of pepper you set aside in between the florets to make the rainbow
7. Serve a mixture of rainbow coloured vegetables with the rest of the peppers and dip - tomatoes, carrots, baby corn, cucumber, red onion etc
8. Use the end of the green pepper as an edible shamrock decoration!
9. Great fun for kids and a healthy snack
10. I have free from versions of cream cheese, sour cream, tzatziki, hummus, raita and guacamole posted if you need them.
11. Just put Vickys in front of the recipe and type it into the main search bar.
12. The raita is included in my pakora recipe and the tzatziki is within my moroccan chicken one

red bell pepper, orange bell pepper, yellow bell pepper, green bell pepper, cauliflower, sour cream, green food colouring, choice

Taken from cookpad.com/us/recipes/362291-vickys-st-patricks-day-rainbow-veggies-dip-gluten-dairy-egg-soy-free (may not work)