VEGETABLE CRUDITE WITH TWO DIPS
The Vegetable Crudite with Two Dips recipe out of our category Dips! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- For the almond and parsley dip: Rinse the parsley, shake dry and chop the leaves. Peel the garlic. In a blender, puree the almonds, parsley, garlic and olive oil, add the broth and season with salt, lemon zest and juice.
- For the yogurt dip: In a bowl, stir together the yogurt, lemon zest and mustard, then season with salt and pepper.
- Rinse and trim the vegetables and peel if necessary. Cut the vegetables into strips and/or bite-size pieces. Rinse the romaine lettuce and separate the leaves. Arrange the vegetables on a platter and serve with the dips.
Nutrition Facts : Calories 474.18 kcal, Fat 34.43 g, SaturatedFat 3.53 g, Protein 17.9 g, Carbohydrate 30.97 g, Sugar 0 g, Cholesterol 2.94 mg
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.
CRUDITé WITH TWO DIPS
The Crudité with Two Dips recipe out of our category Dips! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Separate the romaine into leaves. Rinse and spin the leaves. Rinse the kohlrabi, trim, peel and cut into stick about 1 cm (1/2 inch) thick. Arrange the romaine leaves and kohlrabi sticks on a plate.
- To make the Thousand Island dip: Rinse and dry the wax pepper, cut in half, remove the seeds and ribs, and cut into very fine dice. Stir the diced pepper, red pepper flakes, mayonnaise, ketchup and vinegar together.
- To make the apple sryup dip: Rinse and spin dry the lemon balm, pick off the leaves from the stems, and chop the leaves fine. Stir together the lemon juice, apple juice, olive oil and lemon balm together and mix well. Season with salt and pepper.
- Serve the romaine and kohlrabi with the two dips.
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.
CRUDITES WITH BUTTERMILK PEPPERCORN DIP
The most successful crudites are composed of generous quantities of perfectly fresh vegetables. This dip can be prepared a day or two before serving and stored in the refrigerator in an airtight container
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 18
Steps:
- Prepare a large bowl of ice water, and set aside. Bring a large pot of water to a boil, and add 1 tablespoon salt. Trim beans, and place in the boiling water. Blanch until the color becomes bright green, 15 to 25 seconds. Use a slotted spoon to transfer beans to the ice bath to cool. When cool, remove them from the ice water, pat dry with a paper towel, and set aside. Trim woody ends from asparagus, and immerse in the boiling water. Blanch until bright green, about 30 seconds; transfer to the ice bath to cool. Remove them from the ice water, pat dry, and reserve.
- Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk, and set aside. Peel jicama, and cut into 1/4-inch matchsticks, measuring 3 to 5 inches in length. Set aside. Wash cucumber very well, and cut in half (if using regular cucumbers); cut cucumber into spears, and set aside. Trim scallions to 9-inch lengths, and set aside. Wash and peel carrots, and cut lengthwise into strips measuring 1/4 inch in diameter. Set aside.
- Wash squash and zucchini very well, and cut into 1/16-inch-thick slices lengthwise, preferably on a mandoline. Peel daikon, and cut into 1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp towel, until serving time. Wash and dry cherry tomatoes. Set aside.
- To make dip, combine sour cream, buttermilk, pepper, chives, thyme, shallot, and remaining 1/2 teaspoon of salt in a medium bowl, and stir well to combine. Set aside
- Place beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses. Roll up squash, zucchini, and daikon strips, and place on the serving platter with the other vegetables. Place tomatoes in a bowl or glass. Serve crudites with dip on the side.
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
2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)
On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. *Enjoy* !
Provided by twissis
Categories Vegetable
Time 10m
Yield 16 1 tbsp servings, 16 serving(s)
Number Of Ingredients 13
Steps:
- FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
- FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
- Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
- NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.
Nutrition Facts : Calories 78.4, Fat 6.9, SaturatedFat 0.9, Sodium 119.1, Carbohydrate 3.1, Fiber 1, Sugar 1.3, Protein 2.1
TWO DIPS FOR CRUDITéS
Steps:
- Yellow Split Pea Dip
- Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
- Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.
- Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
- Taramasalata
- Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
- Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
- Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
- CRUDITÉS
- The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
- Nutrition Information
- YELLOW SPLIT PEA DIP
- (Per 1/4-cup serving)
- Calories: 124
- Saturated Fat: .5g
- Unsaturated Fat: 3g
- Cholesterol: 0mg
- Carbohydrates: 17g
- Protein: 6.54g
- Sodium: 408mg
- Fiber: .2g
- TARAMASALATA
- (Per 1/4-cup serving)
- Calories: 101
- Saturated Fat: 1g
- Unsaturated Fat: 4.6g
- Cholesterol: 136mg
- Carbohydrates: 3.3g
- Protein: 8.4g
- Sodium: 104mg
- Fiber: .2g
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