The Ultimate Crudité Platter With Creamy White Miso Dip Recipes
CRUDITES WITH MISO-YOGURT DIP
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
Steps:
- Whisk together yogurt, miso, and 1 tablespoon water. Sprinkle with sesame seeds and 1/2 teaspoon kosher salt. Serve with crudites.
THE ULTIMATE CRUDITé PLATTER WITH CREAMY WHITE MISO DIP
Provided by Emilie Raffa
Time 15m
Number Of Ingredients 11
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.
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- Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).
- Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.
- Make the Herb-y White Bean Dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to a serving bowl.
- Assemble the platter with the cucumbers, snap peas, carrots, tomatoes, baguette, the marinated feta, the cherry compound butter, and the herb-y white bean dip.
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