Put all ingredients into the work bowl of a food processor, and
process until coarsely or thoroughly pureed, as desired.
Transfer
to a 2-quart (2 liter) saucepan and warm gently over medium heat.
Serve with whole-grain bread or pita, raw vegetables, and steamed
tender-crisp vegetables.
Serves 2
For a family or company presentation to serve 6, triple the recipe.
Transfer the warmed fondue to a tureen, and serve bowls at the table
to ladle out each serving. Arrange a platter of raw vegetables,
a platter of steamed tender-crisp vegetables, and a basket of breads
to serve at the table.
Bell pepper strips using red, yellow, orange and green bell peppers Tomato wedges Carrot sticks Celery sticks Jicama sticks Turnip sticks Cauliflower and broccoli florets Daikon radish spears
Steamed Vegetable Platter
Broccoli florets Cauliflower florets Asparagus spears Green beans Brussels sprouts