Crudites With Asian Style Dip Food

ASIAN DIP AND VEGGIE PLATTER

Steps:

• For the dip: In a medium mixing bowl add mayonnaise, sour cream, rice vinegar, sesame oil, orange zest, orange juice, sugar, soy sauce, ginger, garlic, sesame seeds, salt and finely minced green onions. Whisk the ingredients well until smooth. Cover and refrigerate for two hours or overnight to allow the flavours to meld.
• Assemble the vegetable platter: Place the dip in a small to medium serving bowl on a large platter and sprinkle top of the dip with sesame seeds and sliced green onions. On the same day needed, cut the desired vegetables into finger size/bite size pieces as desired and arrange them on the platter around the dip. Cover and refrigerate the platter until needed (up to a few hours). Add the sesame crackers to the platter or to a separate bowl when ready to serve.

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.

CURRY DIP FOR CRUDITES

Steps:

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

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.

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

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.

WASABI SALMON DIP

Steps:

• 1. Place salmon in the bowl of a food processor and pulse until fine, or mince salmon with a sharp knife. Spoon salmon into a small bowl. 2. Add wasabi powder, lemon juice, horseradish, pepper and mayo to the bowl with the salmon, and stir until well combined. 3. Serve immediately as a dip for vegetable crudites, chips, or Fritto Misto. Or, cover and store dip in the refrigerator for up to 3 days.

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.

CRUDITES WITH CARIBBEAN DIP

Steps:

• MAKING 1) For the dip, in a pan, add coconut and water and slowly boil while stirring. 2) Add in the chilli powder, cumin and coriander, then the garlic and peanut butter. 3) Without boiling, allow to cook for 5 minutes while stirring. Take off the heat and stir in the spring onions, soy sauce, and salt and pepper. Cool. 4) If the dip is too thick, stir in some cold water. 5) Transfer into a serving bowl and stand on a large plate. 6) Cut the pineapple and watermelon into pieces. SERVING 7) Place the fruits and vegetables around the dip and serve.

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.

CRUDITES WITH ASIAN-STYLE DIP

Steps:

• Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

CRUDITES WITH BALSAMIC DIP

Steps:

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

CREAMY HERB DIP WITH CRUDITéS

Steps:

• In a medium bowl or the serving bowl you plan to use, combine the yogurt and sour cream. Whisk the two together until the mixture is completely smooth. Add the salt, pepper (if using) and gently stir in the freshly chopped herbs. Arrange the Saffron Road Lentil Crackers and fresh veggies on the platter surrounding the dip Serve immediately or keep chilled until the time of serving

CRUDITéS WITH ANCHOVY DIP

Steps:

• Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
• Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
• Transfer to a serving bowl and serve with crudités.
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• When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.

GINGER CARROT DIP WITH CRUDITES

Steps:

• Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

CAESAR DIP WITH CRUDITES

Steps:

• Beat all ingredients- except the romaine and fresh vegetables- until mixed well.
• Refrigerate for a few hours to blend flavors.
• Serve with the romaine an your favorite crudites.