Crudite Dip Recipes

Steps:

• Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
• Arrange crudites in glasses (or on a platter), and serve, with dip.

Steps:

• Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.