Winter Crudites With Walnut Garlic Dip Recipes

RED CRUDITES WITH ROMESCO SAUCE

Red Crudites with Romesco Sauce image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
Serve with:
Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
Baby Bell Peppers
Smoked Almonds
Radishes

WINTER CRUDITES WITH WALNUT-GARLIC DIP

Winter Crudites with Walnut-Garlic Dip image

Categories Condiment/Spread Garlic Vegetable Appetizer Christmas Cocktail Party Walnut Winter Bon Appétit

Yield Makes about 3 cups dip

Number Of Ingredients 9

Ingredients

1 12-ounce russet potato, peeled, quartered
3/4 cup walnuts, toasted
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 garlic cloves
1 tablespoon chopped fresh oregano
2 tablespoons cold water
1/3 cup finely chopped fresh parsley
Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)

Steps:

Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.

SUN-DRIED TOMATO AïOLI DIP WITH CRUDITES

Sun-Dried Tomato Aïoli Dip with Crudites image

Categories Condiment/Spread Cheese Garlic Tomato Appetizer Super Bowl Yogurt Winter Bon Appétit

Yield Serves 20

Number Of Ingredients 7

Ingredients

6 garlic cloves, peeled, halved
1/2 teaspoon salt
12 oil-packed sun-dried tomatoes, drained, patted dry, chopped
2 cups nonfat cottage cheese
2/3 cup plain nonfat yogurt
1/2 cup low-fat mayonnaise
Assorted fresh vegetables

Steps:

Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
Serve aioli with vegetables.

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