GREEN CRUDITES WITH YOGURT-DILL DIP
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.
SKELETON CRUDITE
Steps:
- Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. Refrigerate.
- Assemble skeleton.
ROASTED RED PEPPER HUMMUS AND CRUDITE
Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.
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