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.
WHITE BEAN DIP 3 WAYS
Be the star of your next backyard bbq or picnic with three simple and delicious white bean dips that are flavourful, bright, and incredibly quick and simple to make.
Provided by Philip Lago & Mystique Mattai
Categories Appetizer food and drink
Time 15m
Number Of Ingredients 20
Steps:
- Place all the ingredients in the base of a blender or food processor.
- Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with garnish.
- Serve with toasted baguette or your favourite vegetables.
Nutrition Facts : Calories 330 kcal, Sugar 3 g, Sodium 933 mg, Fat 27 g, SaturatedFat 6 g, Carbohydrate 15 g, Fiber 6 g, Protein 11 g, Cholesterol 13 mg, UnsaturatedFat 20 g, ServingSize 1 serving
CURRY DIP FOR CRUDITES
This curry dip is fantastic with crudites and/or chips. My latest idea is mixing it with my albacore tuna instead of mayo. Mouth-wateringly good. Tastes even better the next day.
Provided by Allison
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 4.9 g, Cholesterol 7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.1 g, Sodium 260.2 mg, Sugar 3.3 g
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.
RAINBOW WINTER DIPS & CRUDITéS
Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks
Provided by Esther Clark
Categories Snack
Time 1h35m
Yield Serves 10-12
Number Of Ingredients 25
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.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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