Dips, Dressings, Pates, and Sauces
Course: PEP-6490
Continuing Education Units: 0.00
Description:
When going raw, one thing people tend to do is continue with bottled, (cooked, pasteurized) dressings. Fresh, live dressings, dips, sauces and pates are great to have on hand to enhance a dish or add as a side with raw crackers or a vegetable plate. You will explore a basic nut dip, which can be made suitable for veggies, fruits, or as a dressing or sauce, along with other dips and dressings. You will receive recipe guides and resources and lots of food.
Last Update: October 10, 2008