Best 5 Crudites And Dips Recipes

Indulge in a delightful symphony of flavors with our curated collection of crudités and dips recipes. From the classic French crudités with a zesty vinaigrette to the Middle Eastern-inspired hummus and baba ganoush, this article offers a diverse range of options to elevate any gathering. Enjoy the refreshing crunch of crisp vegetables paired with creamy, tangy, and savory dips, each recipe carefully crafted to tantalize your taste buds. Whether you're hosting a party, planning a healthy snack, or simply seeking a burst of flavor, these recipes will transform your crudités experience into a culinary adventure. Explore a world of taste and create a vibrant platter that celebrates the beauty of fresh produce and homemade dips.

Here are our top 5 tried and tested recipes!

CRUDITE DIP

Crudite Dip image

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

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

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.

DIP AND CRUDITES

Dip and Crudites image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 1/2 cups of dip

Number Of Ingredients 15

Ingredients

1 garlic
Coarse salt
1 1/2 cups sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice, plus more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1/8 teaspoon Tabasco sauce
Sliced red, yellow, and orange peppers, for serving
Celery sticks, for serving
Sliced cucumber, for serving
Cherry tomatoes, for serving
Baby carrots, peeled for serving
Belgian endive leaves, for serving

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.

CRUDITES AND DIPS

Crudites and Dips image

Provided by Rose Hammick

Categories Condiment/Spread Fruit Tomato Vegetable Appetizer Picnic Kid-Friendly Backyard BBQ Avocado Celery Cucumber Carrot Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 42

Ingredients

For sour cream dip
2/3 cup sour cream
2 scallions, finely chopped
1 tablespoon lemon juice
For kid's guacamole
2 ripe avocados, cut in half and chopped
2 tablespoons mayonnaise
1 teaspoon finely chopped fresh cilantro leaves
2 tablespoons sour cream
For hummus
1 (15-oz.) can organic chickpeas, drained
Juice of one lemon
1/3 cup light tahini paste
2 tablespoons light olive oil, plus extra for drizzling
1 garlic clove, peeled and crushed
2 tablespoons boiling water
Sea salt, to taste
For tomato salsa
11 oz (about 2-3 medium) very ripe tomatoes
1 scallion, finely chopped
1 garlic clove, peeled and crushed (optional)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh basil leaves
1 tablespoon tomato ketchup
A little ground black pepper, to taste
Crudités
Carrot sticks
Cucumber sticks
Red bell pepper sticks
Celery sticks
Cherry tomatoes
Blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water)
Radishes
Dippers
Breadsticks, small or large
Tortilla chips ("cool" flavor or the blue corn variety)
Beet, carrot, and parsnip vegetable chips
Mini oat crackers or mini rice cakes
Toasted pita bread sliced into strips
Bagel chips (Slice 2 organic bagels widthwise into 4 thin slices. Brush with olive oil, and then bake at 150°F for 10 minutes. Break into pieces)
Tortilla chips (Cut 1 large tortilla into 8 slices. Place on a baking sheet and cook at 350°F for 10 minutes.)
Sweet potato wedges (Peel and cut 2 lbs sweet potatoes into wedges. Place them in a roasting pan, toss in a tablespoon of olive oil, and sprinkle with a teaspoon of paprika. Cook for 35-40 minutes at 400°F, turning a few times. These are great with the sour cream dip.)

Steps:

Make sour cream dip
Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.
Make kid's guacamole
Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day.
Make hummus
Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days.
Make tomato salsa
Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days.

CRUDITES WITH BALSAMIC DIP

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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

RAINBOW WINTER DIPS & CRUDITéS

Rainbow winter dips & crudités image

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

Ingredients

150g baby carrots , halved lengthways
15 small radishes
6 baby cucumbers , halved lengthways
breadsticks and crispbreads, to serve (optional)
250g butternut squash , peeled and cut into 2cm chunks
4 large garlic cloves , in their skins
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot smoked paprika
2 tbsp rapeseed oil
200g can chickpeas , drained and rinsed
1 tbsp tahini
1 tsp coriander seeds , crushed
3 banana shallots , peeled and quartered lengthways
6 spring onions , trimmed
½ tbsp rapeseed oil
100g fat-free Greek yogurt
1 small garlic clove , finely grated
2 tbsp finely chopped chives
3 cooked beetroot
½ tbsp brown rice miso paste
1 tbsp cashew butter
1 lime , juiced
1 tbsp fat-free natural yogurt
½ tbsp sesame seeds

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

Tips:

Choose fresh, crisp vegetables: The fresher the vegetables, the better they will taste. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables into uniform pieces: This will help them cook evenly and make them more visually appealing.
Blanch the vegetables: Blanching is a quick process of boiling the vegetables in water and then immediately transferring them to an ice bath. This helps to preserve their color and nutrients.
Use a variety of dips: Offer a variety of dips to accompany the crudités, such as hummus, guacamole, salsa, or tzatziki. This will allow your guests to choose their favorite flavors.
Garnish the platter: Add a few fresh herbs or flowers to the platter to make it more visually appealing.

Conclusion:

Crudités and dips are a healthy and delicious appetizer or snack. They are perfect for parties or gatherings, as they are easy to prepare and can be enjoyed by people of all ages. With a little planning, you can create a crudités platter that is both beautiful and delicious. So next time you are looking for a healthy and easy appetizer, give crudités and dips a try!