Two Dips For Crudités Food

DIP AND CRUDITES

Dip and Crudites image

Provided by Martha Stewart

Yield Makes about 2 1/2 cups of dip

Number Of Ingredients 15

Ingredients

1 garlic
Coarse salt
1 1/2 cups sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice, plus more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1/8 teaspoon Tabasco sauce
Sliced red, yellow, and orange peppers, for serving
Celery sticks, for serving
Sliced cucumber, for serving
Cherry tomatoes, for serving
Baby carrots, peeled for serving
Belgian endive leaves, for serving

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 DIP

Crudite Dip image

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

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

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.

2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)

2 Vegetarian Dips (Served W/Crudites & Baguette Bread) image

On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the Almost Vegetarian cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. Enjoy !

Provided by twissis

Categories Vegetable

Time 10m

Yield 16 1 tbsp servings, 16 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup sun-dried tomato (drained & chopped)
1/4 cup olive oil
1/4 cup capers (drained)
2 garlic cloves (crushed)
1 teaspoon lemon rind (grated)
1 tablespoon lemon juice
1 teaspoon fresh thyme (chopped)
1/2 cup sunflower seeds
5 ounces tofu (chopped)
1 tablespoon olive oil
2 1/2 teaspoons wheat germ
1/2 medium carrot (grated)
1 teaspoon fresh dill (chopped)

Steps:

FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.

Nutrition Facts : Calories 78.4, Fat 6.9, SaturatedFat 0.9, Sodium 119.1, Carbohydrate 3.1, Fiber 1, Sugar 1.3, Protein 2.1

CRUDITES WITH BALSAMIC DIP

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

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

CAESAR DIP WITH CRUDITES

Caesar Dip with Crudites image

Serve this delicious dip in a small glass bowl placed in the middle of a head of Boston lettuce, surrounded by crisp, colorful veggies of all kinds. It also makes a good dressing for salads when thinned out with a little milk.

Provided by Geema

Categories Vegetable

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
1 clove garlic, pressed
1 anchovy fillet, mashed
pepper
1 small romaine leaf
assorted fresh vegetable

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.

Nutrition Facts : Calories 697.8, Fat 58.7, SaturatedFat 17.6, Cholesterol 79.5, Sodium 1322.1, Carbohydrate 32.8, Fiber 0.1, Sugar 8.1, Protein 13.2

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