Toad Veggie Dippers
You can forget the escargot and frog’s legs! This tasty, healthy appetizer is sure to please even your foodiest guests. Prepare it ahead of time and heat before serving with your favorite dips. These “Dippers” pair perfectly with all of our wines, especially the award-winning Unoaked Chardonnay and Dry Rosé of Pinot Noir.
Instructions
In a large bowl, combine all dry ingredients with broccoli slaw and cheese and toss for even coverage. Beat the eggs and add to bowl, stir everything together until well mixed. Non-stick spray a mini muffin tin or line with mini cupcake paper (optional). Fill each muffin cup to the top, allowing the mixture to fluff up (like a haystack).
Bake in a pre-heated oven at 400o for 18-20 minutes. The tops should be partially golden. To help remove the dippers from the pan, run a plastic knife around the edges, or remove mini cupcake papers after baking, while still warm.
Serve with: ranch dressing, hummus, siracha or chili sauces.
Makes 18 - 20 Dippers
Bake in a pre-heated oven at 400o for 18-20 minutes. The tops should be partially golden. To help remove the dippers from the pan, run a plastic knife around the edges, or remove mini cupcake papers after baking, while still warm.
Serve with: ranch dressing, hummus, siracha or chili sauces.
Makes 18 - 20 Dippers