Baby Carrot Crudites With Green Onion And Mint Dip Food

GREEN CRUDITES WITH YOGURT-DILL DIP

Green Crudites with Yogurt-Dill Dip image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
Serve with:
Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
Persian Cucumbers
Little Gem Lettuce
Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

Baby Carrot Crudites with Green Onion and Mint Dip image

Categories No-Cook Vegetarian Yogurt Mayonnaise Mint Carrot Squash Fall Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onions, minced
1 teaspoon white wine vinegar
1 1 and 1/4-pound acorn squash
1 1-pound package peeled baby carrots

Steps:

Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)

Peter Rabbit's Spring Onion Dip (With Baby Carrots and Radishes) image

Another of MS O'Conner's recipes from Easter Treats. Thrill your own Flopsy, Mopsy, and Cottontail with a basketful of baby veggies ready for dipping, just don't let Mr. McGregor catch you taking from his garden...

Provided by Julie Bs Hive

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups sour cream
3/4 cup mayonnaise
3 -4 tablespoons finely minced shallots
2 green onions, white and tender green part only, finely minced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
1 teaspoon salt
1/2 teaspoon garlic salt
fresh ground pepper
2 -3 drops Tabasco sauce
1 medium head of cabbage, outer leaves still attached
1 lb baby carrots, find them with tops still attached if you can
1 lb radish
curly kale or purple flowering kale leaf

Steps:

MAKE DIP:.
Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
MAKE DIPPING BOW:.
Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
Serve at once.

GOAT CHEESE DIP WITH CRUDITES

Goat Cheese Dip with Crudites image

"Crudites" is a fancy name for vegetables served as hors d'ouevres. Try this spirited dip for fresh garden vegetables.

Provided by Dancer

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 1/2 ounces of soft mild goat cheese
2 tablespoons cold water or 2 tablespoons milk
2 teaspoons chopped fresh basil
pepper
2 tablespoons green onion tops, chopped

Steps:

Your choice of vegetables cut into strips or bite-size pieces.
Blend first 4 ingredients in processor until smooth.
Add green onion tops and blend briefly.
Serve with steamed and chilled baby corn and other crudités, such as colorful bell pepper slices, broccoli florets, jicama wedges, radish roses and carrot curls.
Include a crusty bread as well.

Nutrition Facts : Calories 143, Fat 11.6, SaturatedFat 8.1, Cholesterol 30.8, Sodium 201.4, Carbohydrate 1.2, Fiber 0.1, Sugar 1.1, Protein 8.5

CRUDITéS WITH GREEN GODDESS DIP

Crudités with Green Goddess Dip image

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.

Provided by Nancy Oakes

Categories Herb Christmas Cocktail Party Picnic Super Bowl Thanksgiving High Fiber Oscars Dinner Basil Shrimp Avocado Cucumber Bell Pepper Radish Family Reunion Poker/Game Night Shower Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

Ingredients

3 tablespoons fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
30 cooked large American shrimp, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Steps:

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Place bowl of dip on large platter. Surround with shrimp and vegetables.

SUMMER CRUDITES WITH GREEN GODDESS DIP

Summer Crudites with Green Goddess Dip image

Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1 cup sour cream
2/3 cup mayonnaise
2 anchovy fillets, preferably salt packed, rinsed
1 1/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves
4 scallions, trimmed and chopped, dark-green tops reserved
Coarse salt and freshly ground pepper
1/4 cup chopped fresh tarragon leaves
Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving

Steps:

In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.

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