Vegetable Crudite With Tarragon Mustard Dip Recipes

ROASTED VEGETABLES WITH TARRAGON DIP

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

Roasted Vegetables with Tarragon Dip image

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/2 lb fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflower florets
1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt
Tarragon sprigs, if desired

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

Crudite Dip image

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.

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

SUMMER CRUDITES WITH GREEN GODDESS DIP

Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Summer Crudites with Green Goddess Dip image

Steps:

In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.

Ingredients

1 cup sour cream
2/3 cup mayonnaise
2 anchovy fillets, preferably salt packed, rinsed
1 1/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves
4 scallions, trimmed and chopped, dark-green tops reserved
Coarse salt and freshly ground pepper
1/4 cup chopped fresh tarragon leaves
Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving

VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP

This is a wonderful refreshing dip along with fresh vegies. Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and surround with fresh vegies. Radishes cut in half, blanched snap peas, sweet bell pepper slices, small carrots, asparagus spears as an example. This also works well with poached shrimp and chicken.

Provided by Kermit in Huntsville

Categories Vegetable

Time 10m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Vegetable Crudite With Tarragon Mustard Dip image

Steps:

Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
2 days.
Enjoy!

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon (chopped)

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

Crudites with Balsamic Dip image

Steps:

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

Ingredients

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

Vegetable Bundles with Tarragon-Citrus Dip image

Steps:

For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

Ingredients

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

CRUDITéS VEGETABLES WITH REMOULADE SAUCE

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Provided by Susan Spungen

Categories Appetizer Kid-Friendly Quick & Easy Fennel Carrot Radish Endive Graduation Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 to 10 servings; dip makes 3/4 cup

Number Of Ingredients 14

Crudités Vegetables with Remoulade Sauce image

Steps:

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

Ingredients

1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

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

Vegetable Crudites With Greek Yogurt Dip image

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

Ingredients

2 medium carrots, finger-sized pieces
1 medium white radish, finger-sized pieces
2 medium cucumbers, finger-sized pieces
4 red radishes, quartered
8 -10 cherry tomatoes, halved
8 -10 leaves iceberg lettuce, washed and torn
10 -12 fresh mint leaves, washed and torn (for garnishing)
8 mint leaves, chopped
4 cups low-fat yogurt
1 teaspoon lemon juice
1 teaspoon sesame seeds, slightly toasted
4 garlic cloves, finely chopped
salt

TARRAGON VEGETABLE DIP

This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 10

Number Of Ingredients 8

Tarragon Vegetable Dip image

Steps:

In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
Assorted fresh vegetables

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