Crudite Dip Food

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 WITH BALSAMIC DIP

Steps:

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

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

FRIED HALLOUMI "CURDS" WITH MUHAMMARA AND PICKLED CRUDITé

Steps:

• For the halloumi curds: Set up a deep fryer with vegetable oil and heat to 375 degrees F. Combine the flour, cornstarch and baking powder in a large bowl, then whisk in the beer. Let the batter sit in the fridge for 15 minutes to set.
• Dip the halloumi cubes into the batter and drain off any excess. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate, then transfer to a sheet tray lined with a wire rack so they don't get soggy.
• For the pickled crudité: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, salt, sugar, crushed red pepper and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the veggies. Let cool and allow to sit for at least 30 minutes.
• For the muhammara: Place everything MINUS the crackers in the bowl of a food processor. Pulse until smooth. Add in the crackers and pulse 5 times. Taste, adjust seasoning and, if too thick (looking for a texture similar to hummus) add a little more olive oil. Pulse a couple more times.
• To serve: Place the muhammara into a bowl and using a spoon, make a divot in the center. Pour a little olive oil in the divot and sprinkle some Aleppo pepper as well as some crushed walnuts. Top with the halloumi curds and pickled crudité.

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.

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.

CURRY DIP FOR CRUDITES

Steps:

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

CAESAR DIP WITH CRUDITES

Steps:

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