Dip And Crudites Recipes
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.
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.
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
CRUDITES WITH BALSAMIC DIP
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
CRUDITES AND DIPS
Provided by Rose Hammick
Categories Condiment/Spread Fruit Tomato Vegetable Appetizer Picnic Kid-Friendly Backyard BBQ Avocado Celery Cucumber Carrot Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 42
Steps:
- Make sour cream dip
- Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.
- Make kid's guacamole
- Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day.
- Make hummus
- Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days.
- Make tomato salsa
- Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days.
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.
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