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.
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.
CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP
Provided by Meredith Deeds
Categories Condiment/Spread Vegetable Appetizer No-Cook Vegetarian Quick & Easy New Year's Eve Goat Cheese Lemon Basil Pine Nut Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
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.
RANCH FUN DIP
Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.
Provided by Sohla El-Waylly
Categories Bon Appétit snack Appetizer Dip Pistachio Nut Dill Vegetable Vegan Vegetarian Wheat/Gluten-Free Dairy Free Peanut Free Soy Free Kid-Friendly Quick & Easy Picnic Hors D'Oeuvre
Yield Makes about ½ cup
Number Of Ingredients 9
Steps:
- Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
- Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
- Serve dip with crudités.
- Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.
DILL DIP
A sure classic for a crowd. This dip is creamy with pretty flecks of green dill. Serve this with a range of crudite such as carrot sticks, celery, radishes, or cauliflower.
Provided by diane
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 48
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.1 g, Cholesterol 7.7 mg, Fat 9.3 g, Protein 0.4 g, SaturatedFat 2.3 g, Sodium 76.4 mg, Sugar 0.4 g
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
WINTER CRUDITES WITH BUTTERMILK DIP
Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
- Arrange crudites in glasses (or on a platter), and serve, with dip.
CRUDITE DILL DIP
Make and share this Crudite Dill Dip recipe from Food.com.
Provided by Mimi in Maine
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Use the Hellman's mayonnaise as other ones change the flavor.
- In a bowl, mix all ingredients together.
- Put in the refrigerator and chill.
- Serve with assorted veggies on a tray.
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.
FRESH RANCH DIP
Creamy yogurt served alongside salty chips and vegetables, like crisp Persian cucumber, never disappoints. In this superbly simple recipe, a tub of Greek yogurt is transformed into a delicious dip that's loosely inspired by the dominant flavors of ranch dressing. Add a handful of fragrant dill and chives, brighten things up with a little lemon juice and lemon zest, and you have yourself a party for a crowd (or for one!). This dip can be made a day in advance and travels well if kept cool.
Provided by Naz Deravian
Categories easy, quick, snack, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the yogurt in a medium bowl. (Save the container for storing your dip.) Add the garlic, dill and chives. Add ½ teaspoon of lemon zest and 1 tablespoon of lemon juice, and season with salt (about 1 teaspoon). Stir to combine and taste for seasoning. Be mindful not to oversalt if you plan to serve this with salty chips. Serve right away or transfer back to the container, cover and store in the fridge for up to 1 day.
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5/5 (1)Total Time 32 minsCategory AppetizersCalories 35 per serving
- Combine dill, yogurt, lemon juice and cucumber in a blender. Pulse until smooth. Refrigerate 4 hours or until dip thickens.
- Wash all vegetables thoroughly and pat dry with a paper towel or clean kitchen towel. Slice and chop veggies. Crudite by definition means raw but feel free to blanch harder veggies like cauliflower, broccoli or asparagus. Arrange on a platter with a bowl of cucumber dill dip in the center. Enjoy!
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