Edamame Chilli Dip With Crudités Recipes

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CREAMY EDAMAME DIP



Creamy Edamame Dip image

Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 2 cups

Number Of Ingredients 9

1 (10-ounce) bag frozen shelled edamame (2 cups)
1/2 cup cottage cheese
1 cup packed cilantro leaves
1 serrano chile, seeded and chopped
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin
3/4 teaspoon kosher salt
Carrots, for dipping

Steps:

  • Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

CURRY DIP FOR CRUDITES



Curry Dip for Crudites image

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

1 cup reduced-fat mayonnaise
½ cup ketchup
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

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

CRUDITE DIP



Crudite Dip image

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

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

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.

EDAMAME DIP WITH CRUDITES



Edamame Dip with Crudites image

Categories     Condiment/Spread     Food Processor     Soy     Vegetable     Appetizer     Celery     Carrot     Radish     Gourmet

Number Of Ingredients 12

4 large carrots
3 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
  • Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
  • Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
  • Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
  • Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

CRUDITéS WITH CHILE-LIME SALT



Crudités with Chile-Lime Salt image

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.

Provided by Anna Stockwell

Categories     New Year's Eve     Hors D'Oeuvre     Vegetable     Vegetarian     Lime     Cucumber     Radish     Wheat/Gluten-Free     Jícama     Orange     Chile Pepper     Dairy Free     Vegan     Cocktail Party     Christmas     Christmas Eve     snack

Yield Serves 8-10

Number Of Ingredients 7

1 lime
2 tablespoons flaky sea salt
1/2 teaspoon ancho chile powder
2 oranges, sliced into 1/4-inch rounds, rounds halved
5 mini seedless cucumbers, cut into 1/2-inch spears
1 bunch of radishes (preferably breakfast), halved
1 large jicama, peeled, cut into 1/4-inch-thick slices, half of slices cut into half moons, half moons cut into triangles

Steps:

  • Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges.
  • Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.

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