CRUDITE DIP
To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
- 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
- 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.
DIP AND CRUDITES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/2 cups of dip
Number Of Ingredients 15
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.
SUMMER CRUDITéS WITH THREE DIPS
This is a real celebration of summer - young, fresh salads and crisp vegetables served with three well-flavoured dips.
Categories Buffet food Dips Barbecue salsa and dips Canapes & Nibbles What should you be cooking in August? Large servings
Yield Serves 6 to 8 people as a first course or 12 to 15 at a drinks party
Number Of Ingredients 24
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
BALSAMIC BEAN DIP WITH FRESH VEGGIES
Provided by Amy Finley
Categories Condiment/Spread Food Processor Bean Tomato Cocktail Party Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
CRUDITES WITH BALSAMIC DIP
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
CRUDITE WITH CREAMY PARMESAN HERB DIP
This recipe for crudite with creamy Parmesan herb dip is a chic and elegant way to put together a veggie tray for a party. It's always a crowd-pleaser!
Provided by Whitney Reist | Sweet Cayenne
Categories Appetizer
Time 15m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 Serving, Carbohydrate 46.2 g, Protein 18.4 g, Fat 24.2 g, SaturatedFat 11.1 g, Cholesterol 37 mg, Sodium 932 mg, Fiber 5.1 g, Sugar 11.7 g, Calories 464 kcal
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- Use vegetables that are in season. There are some staples to the veggie platter like carrots and radishes, but for other veggies, walk around your local grocery store and pick what is in season.
- Play with shape and colors. The lovely thing about fresh vegetables is that you can easily play with colors and textures. Compared to cheese plates and charcuterie platters that tend to be relatively homogeneous, there is a lot you can do with a crudité platter.
- Pick at least 4 types of vegetables. For maximum impact and interest, add at least 3-4 types of vegetables if not more, depending on how many people you are inviting.
- How to cut the vegetables. For the vegetables to maintain their freshness, aim to cut them within 2 hours of serving. Wash all the vegetables and dry them with a kitchen cloth.
- How to blanche the green veggies. As I mentioned above, certain green vegetables need to be lightly cooked to soften and reduce their fiber content. Doing a quick 1-minute blanche in boiling water will also make the greens more radiant and vibrant
- Include at least 2 creamy dips. I like to include at least two dips with the platter, varying in tastes, between sweet, tangy, and spicy. Popular dips like hummus, tzatziki, and ktipiti (withpeppers and feta) are easy favorites.
- Add salty items. Broccoli and carrots are nice, but I like to add other items like olives, sundried tomatoes, and jalapenos chillis. Tapenade and cornichons are also great additions on a small tray, along with spicy nuts like pistachios or almonds.
- Add the sweet. Along with the veggies, add a few fresh fruits as well for a bit of contrast: grapes. sliced apples. strawberries. blueberries. raisins. etc. Frequently asked questions.
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