arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Vegetable Crunch Dip with Romaine Scoops

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-8


2-3 heads Romaine

4 stalks celery

4 small ears sweet corn or 2 cups frozen corn

4 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

2 Tablespoons Herbs de Provence or Italian Seasonings

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 yellow bell pepper

1 orange bell pepper

2/3 cup crumbled feta cheese

Adapted From: T&A Artisan Lettuce

This dip is flavorful and has no added guilt of chips since you use lettuce as the scoop.

Wash lettuce and tear leaves from head.

Remove corn from ears. Clean, top and tail celery. Dice into small pieces. Place celery and corn in large skillet. Drizzle olive oil over celery and corn, and heat on medium-high. Stirring constantly add salt, pepper, and herbs. Saute 4-5 minutes. Add diced peppers and saute 1 minute. Remove from heat and add feta cheese. Stir and place in bowl or garnish each romaine leaf with dip.

Cooks note: To add a bit of spice, add ¼ teaspoon chipotle in adobo sauce or ½ finely chopped chipotle peppers in adobo.