Green Crudites With Yogurt Dill Dip Recipes

GREEN CRUDITES WITH YOGURT-DILL DIP

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.

SPICY CILANTRO-YOGURT DIP

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

VEGETABLE CRUDITES WITH GREEK YOGURT DIP

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!

YOGURT DIP WITH CRUDITES AND CHIPS

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.

CRUDITéS WITH GRILLED GREEN GODDESS DIP

Steps:

• Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
• To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
• Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
• Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
• Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.

GREEN AND WHITE CRUDITES WITH HERBED ANISE DIP

Steps:

• Make dip:
• In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in tarragon and chervil.
• Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.

YOGURT DILL DIP

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

FRESH RANCH DIP

Steps:

• Place the yogurt in a medium bowl. (Save the container for storing your dip.) Add the garlic, dill and chives. Add ½ teaspoon of lemon zest and 1 tablespoon of lemon juice, and season with salt (about 1 teaspoon). Stir to combine and taste for seasoning. Be mindful not to oversalt if you plan to serve this with salty chips. Serve right away or transfer back to the container, cover and store in the fridge for up to 1 day.