Veggies and dip
Recipe from Reem Haroun, founder of Ousher Bakeshop and Cafe.
Ingredients
- 1 tbsp labneh spread
- 1 labneh square
- 1 medium carrot to 16 pcs
- 2 celery stalks to 8 small pcs
Method
-
Combine the labneh and place in a dipping container. Slice the carrot to 16 pcs and celery stalks to 8 small pcs, and place in a lunchbox.
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