Vegetable Jenga With Dipping Sauce

How to make a Vegetable Jenga with Dipping Sauce.


  • Daikon
  • Carrot
  • Celery
  • Cucumber
  • Pumpkin slices
  • Asparagus spears
  • Bell pepper slices
  • Sauce:
  • 4 cloves garlic
  • 1 3/4 cup milk
  • 2 tablespoons olive oil
  • 1/2 tablespoon anchovy sauce
  • Pinch of salt
  • Black pepper to taste


  1. Cook the garlic cloves in milk until soft.
  2. Take the garlic out of the milk and mash with a fork in a bowl.
  3. Add in anchovy sauce, olive oil, salt and black pepper. Add in as much of the leftover milk as you need to create a nice consistency.
  4. Cut the daikon, carrot, and celery into sticks and arrange like Jenga blocks. Decorate your serving platter with the other vegetables.
  5. Enjoy by dipping the vegetable sticks into the sauce.