TARRAGON VEGETABLE DIP
This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
- Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g
ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
EASY VEGETABLE DIP
This dip is golden in color and looks great on a holiday buffet. Serve with any vegetable dippers.
Provided by Cindy Carnes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.4 mg, Sugar 0.4 g
ROASTED VEGETABLES WITH TARRAGON DIP
This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
- In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg
TARRAGON MAYONNAISE DIP
This is a perfect compliment for both vegetables and fried foods, and can also be used in sandwiches.
Provided by Dana-MMH
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
- Makes about 1 3/4 cups.
- Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.
VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 24 bundles
Number Of Ingredients 10
Steps:
- For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
- For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.
TARRAGON-CHIVE DIPPING SAUCE
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives.
VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP
This is a wonderful refreshing dip along with fresh vegies. Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and surround with fresh vegies. Radishes cut in half, blanched snap peas, sweet bell pepper slices, small carrots, asparagus spears as an example. This also works well with poached shrimp and chicken.
Provided by Kermit in Huntsville
Categories Vegetable
Time 10m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
- 2 days.
- Enjoy!
FRESH HERB VEGETABLE DIP
I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. -Isabel Minunni, Poughkeepsie, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 110 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 126mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
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