Crudite Dip Food

CRUDITE DILL DIP

Steps:

• Use the Hellman's mayonnaise as other ones change the flavor.
• In a bowl, mix all ingredients together.
• Put in the refrigerator and chill.
• Serve with assorted veggies on a tray.

CRUDITE PLATTER

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
• Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
• Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
• Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
• In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.
• Yield: about 2 cups
• Preheat the oven to 425 degrees F.
• In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
• Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
• Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
• When ready to serve top with the fried onions.
• Yield: about 4 cups

RAINBOW WINTER DIPS & CRUDITéS

Steps:

• To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
• To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
• For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
• Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

CRUDITES AND DIPS

Steps:

• Make sour cream dip
• Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.
• Make kid's guacamole
• Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day.
• Make hummus
• Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days.
• Make tomato salsa
• Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days.

CAESAR DIP WITH CRUDITES

Steps:

• Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
• Serve with lettuce and vegetables.

CRUDITES WITH AVOCADO DIP

Steps:

• Cut open the avocados, remove the stones and scoop out the flesh.
• Mix the avocado flesh with the lime juice, chilli and spring onion, reserving a little spring onion for the garnish.
• Season the guacamole with a little sea salt if required, garnish with the reserved spring onion and serve with the vegetable sticks alongside.

CRUDITE WITH CREAMY PARMESAN HERB DIP

Steps:

• In a medium bowl, whisk together the yogurt, sour cream, buttermilk, Parmesan, lemon juice, hot sauce, salt, and pepper. Fold in the fresh herbs with a rubber spatula. Cover and refrigerate 30 minutes and up to 1 day before serving to let the flavors meld together. Serve chilled with vegetable crudites and crackers arranged on a platter.

SUMMER CRUDITéS WITH THREE DIPS

Steps:

• For the avocado, Feta cheese and garlic dip: begin by halving the avocado and removing the stone. Then scrape out all the flesh, including the greenest part next to the skin, into a processor, together with the remaining ingredients. Now whiz the whole lot until it is almost smooth - it's nice to leave some texture. Remove to a bowl, taste to check the seasoning, cover the surface with clingfilm and leave on one side, but don't make this one too far in advance or it will discolour. To make the fresh lemon, soured cream and almond dip: simply mix all the ingredients in a bowl, then season to taste. This is also excellent served on its own with hot asparagus as a first course. To make the carrot, coriander and fromage frais dip: first of all, dry-roast the coriander and cumin seeds in a small pan over a medium heat for about 45-60 seconds. Then crush them finely with a pestle and mortar. Now, in a bowl, mix together all the ingredients, then season and cover with clingfilm. Leave to stand for 15 minutes before serving to allow the flavours to develop. To assemble the crudités, simply cut the celery and cucumber into batons. Then arrange in bowls with the other vegetables and serve with the dips

CURRY DIP FOR CRUDITES

Steps:

• Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

DIP AND CRUDITES

Steps:

• Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.

EASIEST CRUDITéS PLATTER EVER!

Steps:

• Arrange all your crudites or vegetables on your board and serve!
• Enjoy with friends!

CRUDITES WITH BALSAMIC DIP

Steps:

• Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.