Crudites With Miso Yogurt Dip Recipes

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GREEN CRUDITES WITH YOGURT-DILL DIP



Green Crudites with Yogurt-Dill Dip image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 0

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 VEGETABLES WITH REMOULADE SAUCE



Crudités Vegetables with Remoulade Sauce image

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Provided by Susan Spungen

Categories     Appetizer     Kid-Friendly     Quick & Easy     Fennel     Carrot     Radish     Endive     Graduation     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings; dip makes 3/4 cup

Number Of Ingredients 14

1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

Steps:

  • In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
  • In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

THE ULTIMATE CRUDITé PLATTER WITH CREAMY WHITE MISO DIP



the ultimate crudité platter with creamy white miso dip image

Provided by Emilie Raffa

Time 15m

Number Of Ingredients 11

3 tbsp. white miso paste
1/3 cup Greek yogurt
¼ garlic clove, grated
1-2 tbsp. honey
2 tbsp. rice wine vinegar
½ tsp. toasted sesame oil (optional)
carrot sticks, assorted colors
sugar snap peas
1 large watermelon radish, sliced thin
cauliflower florets
red radishes, left whole with their leafy green tops

Steps:

  • Add all of the dip ingredients to a bowl, starting out with 1 tablespoon of the honey. Whisk throughly to combine. Taste, and add the remaining tablespoon of honey if you'd like it sweeter. The flavor should be salty, tangy, and slightly sweet.
  • Arrange the vegetables onto a serving platter. Open up a few of the sugar snap pods and sprinkle the peas around the plate.
  • Serve with the dip on the side.

CRUDITES WITH MISO-YOGURT DIP



Crudites with Miso-Yogurt Dip image

Use vegetables that have crossed over to the dark side, from purple carrots and potatoes to red cabbage and black radishes, to make this creepy crudité platter for Halloween.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 5

1 cup Greek yogurt
1 tablespoon white miso
Toasted black and white sesame seeds
Kosher salt
Dark crudites, such as purple carrots, red cabbage, steamed purple potatoes, Treviso radicchio, black radishes, and black olives, for serving

Steps:

  • Whisk together yogurt, miso, and 1 tablespoon water. Sprinkle with sesame seeds and 1/2 teaspoon kosher salt. Serve with crudites.

CUCUMBER-MINT YOGURT DIP WITH CRUDITES



Cucumber-Mint Yogurt Dip With Crudites image

An assortment of carrot sticks, cherry tomatoes, cucumbers, wedges of fennel, Belgian endives, and bell pepper spears arranged on a simple white platter create a vivid presentation of color and shapes. Serve the "crudite" with a creamy yogurt dip spiked with vibrant flavors of lemon and fresh herbs.

Provided by Chef mariajane

Categories     Low Protein

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups plain yogurt
1/2 English cucumber, seeded and finely chopped (1 cup)
1/4 cup mint, finely chopped
2 tablespoons fresh lemon juice
3/4 teaspoon minced lemon zest
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
assorted cut-up vegetables (carrots, red bell peppers, Belgian endives, cucumbers, broccoli....)

Steps:

  • Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt).
  • Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
  • Place bowl with dip on platter. Surround with vegetables and serve.

Nutrition Facts : Calories 22.4, Fat 1, SaturatedFat 0.7, Cholesterol 4, Sodium 111.9, Carbohydrate 2.3, Fiber 0.2, Sugar 1.7, Protein 1.2

CRUDITES WITH ASIAN-STYLE DIP



Crudites with Asian-Style Dip image

Provided by Sally Gilmour

Categories     Condiment/Spread     Ginger     Vegetable     No-Cook     Cocktail Party     Vegetarian     Mayonnaise     Vinegar     Spice     Sour Cream     Sesame     Bon Appétit     Japan

Yield Makes 1 cup dip

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)

Steps:

  • Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

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.

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