Crudite Thats Not Passe With Greek Yogurt Ranch And Bloody Mary Dip Recipes

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CRUDITE THAT'S NOT PASSE WITH GREEK YOGURT RANCH AND BLOODY MARY DIP



Crudite That's Not Passe with Greek Yogurt Ranch and Bloody Mary Dip image

For crudite such as carrots, parsnips, green beans, asparagus, broccoli and cauliflower, blanching vegetables (quickly cooking in low-boiling salted water and cold-shocking) will improve the texture, color and flavor of the vegetables. Blanching vegetables will take the raw edge off their bite and cold-shocking stops the cooking process-well, cold.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 cup Greek yogurt (Fage 5 percent)
1 cup fresh herbs, piled on cutting board then finely chopped: dill, parsley, chives and optional add-ins are mint and cilantro in a small handful
2 cloves garlic
Zest and juice of 1 small to medium lemon
About 1/3 cup organic ketchup
3 tablespoons sun-dried tomato paste
3 tablespoons red miso
2 tablespoons rice wine vinegar
Juice of 1 lemon
2 tablespoons horseradish
About 2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 teaspoon coarse black pepper
1 shot good cold vodka
3 to 4 carrots and or parsnips
1/2 pound large green beans
1 bundle broccolini
1/2 pound meaty asparagus or white asparagus
Salt
4 to 5 ribs celery with leafy tops
1 bundle scallions
1 seedless cucumber or small Persian cucumbers
1 large or 2 medium field peppers or bell peppers
1 small bunch radishes
1 small jicama
18 to 24 jumbo cooked shrimp with tails on from seafood counter
Saltine crackers

Steps:

  • For the yogurt ranch: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
  • For the bloody Mary dip: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
  • For the crudite: For carrots or conical root vegetables, peel and cut in half across. For thinner end, quarter the vegetable into 4 sticks. For the larger end, slice into planks, then stack a few planks and slice into sticks. Another technique is to slice large carrots into thin planks on a heavy angle or a long bias, then slice the thin ovals into sticks. For large parsnips, the center may be woody and tough. Quarter the top of the parsnip, cut into the core on an angle and remove, then slice into sticks.
  • For green beans, trim stem ends.
  • For cruciferous vegetables, such as broccolini, broccoli and cauliflower, trim and cut florets into equal portions. For very woody or fat stems of broccoli use a vegetable peeler to trim.
  • For asparagus or white asparagus, hold a piece at each end and snap; use resulting size as a guide to trim woody stems from the rest of the bundle. Ends may be saved to puree for soup. For very large or woody asparagus spears, trim the woody ends with a vegetable peeler.
  • For these vegetables, bring 3 to 4 inches of water to low rolling boil and season with salt. Place a large bowl filled with ice and water nearby. Add vegetables to water, cook 90 seconds to 2 minutes, then transfer with a spider to ice bath and drain on kitchen towels.
  • Cut celery ribs into 4- to 5-inch lengths including the leafy tops, then cut into even thin sticks.
  • For scallions, trim roots and tough ends of dark greens.
  • For cucumber, cut into 4- to 5-inch lengths, then quarter and remove watery center by cutting into cucumber on an angle (this is not necessary for Persian cucumbers). Cut into even sticks.
  • For peppers, slice off tops, then bottoms with a paring knife, then stand a pepper upright and cut down the side of the pepper to open it up. Lay flat, skin-side down, on a cutting board, and trim any white ribs out of the center, then slice into strips. I have a slightly different style to offer as well: Halve, scoop the guts out with your hand into a garbage bowl and trim edges, then slice sticks lengthwise from inside of pepper working out so you do not dull your knife.
  • Small radishes may be served whole, large, or quartered. Watermelon radishes can be cut into stalks, julienned-see jicama. Or, trim one side and thinly slice into disc-shaped chips.
  • For round vegetables such as jicama, trim top and bottom as if peeling a melon. Trim skin in strips from top to bottom with a utility knife or chef's knife. Cut vegetable into planks, then slice planks into even sticks.
  • At or near the center of a large cutting board or a serving platter place the chilled dips, then arrange the variety of vegetables in a colorful pattern around the bowls and arrange the shrimp nearest the Bloody Mary Dip. Serve the saltines away from any dampness to keep them crisp.

GREEK YOGURT RANCH DIP



Greek Yogurt Ranch Dip image

A quick and easy greek yogurt ranch dip that is completely guilt-free and tastes just as indulgent as the original!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 3m

Number Of Ingredients 8

1 cup plain non-fat Greek yogurt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Fresh chopped chives (for garnish)

Steps:

  • In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne.
  • Garnish with fresh chives and serve.

Nutrition Facts : TransFat 1 g, ServingSize 1 g, Calories 132 kcal, Carbohydrate 10 g, Protein 21 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g

YOGURT RANCH



Yogurt Ranch image

Provided by Molly Yeh

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1 1/2 cups plain Greek yogurt
Ranch Seasoning, recipe follows
1 teaspoon dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Freshly ground black pepper

Steps:

  • Add the yogurt and Ranch Seasoning to a bowl and mix until evenly combined. Serve as a dip with vegetables or whatever you like!
  • Add the parsley, salt, garlic powder, onion powder, basil, thyme, sugar and some black pepper to a small jar with a lid. Secure the lid and shake until combined.

LOW-FAT GREEK YOGURT RANCH DIP



Low-Fat Greek Yogurt Ranch Dip image

This Greek yogurt ranch dip is super quick and easy and low-fat or fat-free. Tailor it to your needs by choosing your favorite plain yogurt and dressing mix. The dip can be used as a dressing by tossing it into a salad, but I would not recommend watering it down for easier pouring, as this will seriously affect the flavor and consistency.

Provided by Lee Crowell

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h5m

Yield 8

Number Of Ingredients 2

1 cup low-fat plain Greek-style yogurt
1 (0.4 oz) package buttermilk ranch dressing mix

Steps:

  • Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 1.8 g, Protein 2.5 g, Sodium 109.6 mg, Sugar 1.1 g

YOGURT DIP WITH CRUDITES AND CHIPS



Yogurt Dip with Crudites and Chips image

A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 6

4 cups Greek yogurt
2 tablespoons zaatar, plus more for serving
1 small clove garlic, grated on a Microplane zester (1/2 teaspoon)
Kosher salt
Extra-virgin olive oil, for drizzling
Crudites (such as endive, fennel, cauliflower, and broccolini) and vegetable chips, for serving

Steps:

  • Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.

VEGETABLE CRUDITES WITH GREEK YOGURT DIP



Vegetable Crudites With Greek Yogurt Dip image

This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)

Provided by Charishma_Ramchanda

Categories     Greens

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 13

2 medium carrots, finger-sized pieces
1 medium white radish, finger-sized pieces
2 medium cucumbers, finger-sized pieces
4 red radishes, quartered
8 -10 cherry tomatoes, halved
8 -10 leaves iceberg lettuce, washed and torn
10 -12 fresh mint leaves, washed and torn (for garnishing)
8 mint leaves, chopped
4 cups low-fat yogurt
1 teaspoon lemon juice
1 teaspoon sesame seeds, slightly toasted
4 garlic cloves, finely chopped
salt

Steps:

  • Firstly, soak the lettuce leaves in a bowl of chilled water.
  • Now prepare the dressing as follows.
  • Hang the yogurt in a muslin cloth to remove excess water.
  • Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
  • Toss thoroughly and refrigerate.
  • Just before serving, drain the lettuce leaves and spread on a serving plate.
  • Arrange the vegetables on the lettuce leaves.
  • Serve with the chilled dressing.
  • Enjoy!

Nutrition Facts : Calories 277.7, Fat 6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 269.3, Carbohydrate 38.7, Fiber 3.4, Sugar 30, Protein 20

RANCH YOGURT DIP



Ranch Yogurt Dip image

This creamy concoction is a perfect dip for a variety of colorful veggies. Served in a cabbage bowl, it's sure to draw attention on a buffet table. "My guests never notice that this is lower in fat and sodium than traditional ranch-style dips," writes Carol Gaus of Itasca, Illinois.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 14

1 cup fat-free plain yogurt
2/3 cup fat-free sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon minced chives
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/4 teaspoon white pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers.

Nutrition Facts : Calories 79 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 257mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BLOODY MARY DIP



Bloody Mary Dip image

This great dip recipe comes from Vermont's Woodstock Inn Resort. Use the dip with fresh veggies, crackers or chips.

Provided by seahorse73

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cups cream cheese, softened
1/2 cup V8 vegetable juice
1/3 cup tomato puree
1 large green bell pepper, finely minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
horseradish
lemon juice
Tabasco sauce
salt and pepper

Steps:

  • Mix all ingredients together in a food processor.
  • Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.

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