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.
YOGURT DIP WITH CRUDITES AND CHIPS
A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
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.
CRUDITE THAT'S NOT PASSE WITH GREEK YOGURT RANCH AND BLOODY MARY DIP
For crudite such as carrots, parsnips, green beans, asparagus, broccoli and cauliflower, blanching vegetables (quickly cooking in low-boiling salted water and cold-shocking) will improve the texture, color and flavor of the vegetables. Blanching vegetables will take the raw edge off their bite and cold-shocking stops the cooking process-well, cold.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the yogurt ranch: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
- For the bloody Mary dip: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
- For the crudite: For carrots or conical root vegetables, peel and cut in half across. For thinner end, quarter the vegetable into 4 sticks. For the larger end, slice into planks, then stack a few planks and slice into sticks. Another technique is to slice large carrots into thin planks on a heavy angle or a long bias, then slice the thin ovals into sticks. For large parsnips, the center may be woody and tough. Quarter the top of the parsnip, cut into the core on an angle and remove, then slice into sticks.
- For green beans, trim stem ends.
- For cruciferous vegetables, such as broccolini, broccoli and cauliflower, trim and cut florets into equal portions. For very woody or fat stems of broccoli use a vegetable peeler to trim.
- For asparagus or white asparagus, hold a piece at each end and snap; use resulting size as a guide to trim woody stems from the rest of the bundle. Ends may be saved to puree for soup. For very large or woody asparagus spears, trim the woody ends with a vegetable peeler.
- For these vegetables, bring 3 to 4 inches of water to low rolling boil and season with salt. Place a large bowl filled with ice and water nearby. Add vegetables to water, cook 90 seconds to 2 minutes, then transfer with a spider to ice bath and drain on kitchen towels.
- Cut celery ribs into 4- to 5-inch lengths including the leafy tops, then cut into even thin sticks.
- For scallions, trim roots and tough ends of dark greens.
- For cucumber, cut into 4- to 5-inch lengths, then quarter and remove watery center by cutting into cucumber on an angle (this is not necessary for Persian cucumbers). Cut into even sticks.
- For peppers, slice off tops, then bottoms with a paring knife, then stand a pepper upright and cut down the side of the pepper to open it up. Lay flat, skin-side down, on a cutting board, and trim any white ribs out of the center, then slice into strips. I have a slightly different style to offer as well: Halve, scoop the guts out with your hand into a garbage bowl and trim edges, then slice sticks lengthwise from inside of pepper working out so you do not dull your knife.
- Small radishes may be served whole, large, or quartered. Watermelon radishes can be cut into stalks, julienned-see jicama. Or, trim one side and thinly slice into disc-shaped chips.
- For round vegetables such as jicama, trim top and bottom as if peeling a melon. Trim skin in strips from top to bottom with a utility knife or chef's knife. Cut vegetable into planks, then slice planks into even sticks.
- At or near the center of a large cutting board or a serving platter place the chilled dips, then arrange the variety of vegetables in a colorful pattern around the bowls and arrange the shrimp nearest the Bloody Mary Dip. Serve the saltines away from any dampness to keep them crisp.
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.
RAINBOW WINTER DIPS & CRUDITéS
Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks
Provided by Esther Clark
Categories Snack
Time 1h35m
Yield Serves 10-12
Number Of Ingredients 25
Steps:
- To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
- To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
- For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
- Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
VEGETABLE CRUDITES WITH GREEK YOGURT DIP
This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)
Provided by Charishma_Ramchanda
Categories Greens
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 277.7, Fat 6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 269.3, Carbohydrate 38.7, Fiber 3.4, Sugar 30, Protein 20
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