CRUDITES WITH BUTTERMILK PEPPERCORN DIP
The most successful crudites are composed of generous quantities of perfectly fresh vegetables. This dip can be prepared a day or two before serving and stored in the refrigerator in an airtight container
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 18
Steps:
- Prepare a large bowl of ice water, and set aside. Bring a large pot of water to a boil, and add 1 tablespoon salt. Trim beans, and place in the boiling water. Blanch until the color becomes bright green, 15 to 25 seconds. Use a slotted spoon to transfer beans to the ice bath to cool. When cool, remove them from the ice water, pat dry with a paper towel, and set aside. Trim woody ends from asparagus, and immerse in the boiling water. Blanch until bright green, about 30 seconds; transfer to the ice bath to cool. Remove them from the ice water, pat dry, and reserve.
- Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk, and set aside. Peel jicama, and cut into 1/4-inch matchsticks, measuring 3 to 5 inches in length. Set aside. Wash cucumber very well, and cut in half (if using regular cucumbers); cut cucumber into spears, and set aside. Trim scallions to 9-inch lengths, and set aside. Wash and peel carrots, and cut lengthwise into strips measuring 1/4 inch in diameter. Set aside.
- Wash squash and zucchini very well, and cut into 1/16-inch-thick slices lengthwise, preferably on a mandoline. Peel daikon, and cut into 1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp towel, until serving time. Wash and dry cherry tomatoes. Set aside.
- To make dip, combine sour cream, buttermilk, pepper, chives, thyme, shallot, and remaining 1/2 teaspoon of salt in a medium bowl, and stir well to combine. Set aside
- Place beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses. Roll up squash, zucchini, and daikon strips, and place on the serving platter with the other vegetables. Place tomatoes in a bowl or glass. Serve crudites with dip on the side.
COMPOST CRUDITES WITH RANCH DIRT DIP
Provided by Trisha Yearwood
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve.
- Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with "soil" made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive.
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 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.
CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP
I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.
Provided by Manami
Categories Peppers
Time 1h30m
Yield 2 cups dip
Number Of Ingredients 21
Steps:
- ROASTED GARLIC:.
- Preheat the oven to 350ºF.
- Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic expel the cloves into a bowl.
- Mash into a paste.
- Set aside until needed.
- *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
- PREPARE DIP:.
- Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
- Place in a plastic or paper bag, and cool for about 15 minutes.
- Peel the peppers, remove the seeds and stems, and discard.
- Coarsley chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth.
- Add the cheese and process until smooth.
- With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
- Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- Adjust the seasoning, to taste.
- Transfer to a decorative bowl and refrigerate for 1 hour.
- Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- Serve cool or at room temp, with assorted crudites for dipping.
Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4
BUFFALO CRUDITéS WITH BLUE CHEESE DIP
Doused in something spicy, crisp crudités can become habit-forming. Inspired by the Buffalo cucumber salad at Parm in New York, this recipe coats the traditional sidekicks to Buffalo chicken - celery, carrots and other raw vegetables - in the garlic-spiked hot sauce that is traditionally doused on wings. The result is finger food at its finest: crunchy, flavor-packed and begging for beer (and blue cheese). Buffalo chicken wings might be written off as a bar fixture, but they're a great example of contrasts: hot and cold, spicy and cooling, crisp and juicy. Like kimchi or chile-flecked melon, these crudités accentuate the play between spicy and fresh.
Provided by Ali Slagle
Categories quick, snack, dips and spreads, vegetables, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
- Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1133 milligrams, Sugar 5 grams
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