Ingredients
- 120 gr creole
- 120 ml salad oil
- 60 ml catsup
- 60 ml cider vinegar
- 16 gr onion (finely chopped)
- 14 gr celery (finely chopped)
- 14 gr green pepper (finely chopped)
- 1 ml tabasco sauce
vegetables; cover and chill. 2. Serve dip with whole and sliced vegetables.
