Yogurt Dip With Crudites And Chips Recipes

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.

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.

Steps:

• Coarsely chop the hazelnuts, set a few pieces aside for garnish and place the rest in a medium bowl.
• Add the yogurt, celery, green onion, dried cranberries, lemon juice, mint, dill and salt to the bowl and mix well. Taste and adjust all seasonings to your liking. The dip can be refrigerated in an airtight container for up to 3 days.
• To serve, garnish with reserved hazelnuts, cranberries and a little sprinkling of dried mint and dill. Drizzle with olive oil and serve with chips, flatbreads or crudités.