Best 3 Crudités With Green Goddess Dip Recipes
Indulge in a refreshing and vibrant symphony of flavors with crudités and green goddess dip, a delightful appetizer platter that celebrates the beauty of fresh vegetables and herbs. This classic combination offers a symphony of textures and colors, making it a visually stunning and utterly delicious addition to any gathering.
Accompanying the crudités and green goddess dip are three equally enticing recipes that elevate the appetizer experience. The roasted red pepper hummus brings a smoky and savory twist, while the cucumber yogurt sauce offers a cooling and tangy counterbalance. And for those who crave a touch of heat, the spicy avocado dip delivers a delightful kick with its creamy and fiery blend of flavors.
These recipes are a testament to the versatility of fresh produce and herbs, showcasing how simple ingredients can transform into culinary masterpieces. Whether you're hosting a party, enjoying a casual get-together, or simply looking for a healthy and satisfying snack, this collection of recipes has something for every occasion.
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
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.
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.
CRUDITéS WITH GRILLED GREEN GODDESS DIP
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Provided by Eric Werner
Categories Dip Vegetarian Vegetable Grill/Barbecue Grill Avocado Tomatillo Jalapeño Chile Pepper Lime Basil
Yield Serves 6 to 8; makes about 2 cups of dip
Number Of Ingredients 9
Steps:
- Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
- To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
- Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
- Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.
Tips:
- Choose fresh, crisp vegetables. This will ensure that your crudités are at their best.
- Cut the vegetables into uniform sizes and shapes. This will make them easier to dip and eat.
- Chill the vegetables before serving. This will help them stay crisp and refreshing.
- Make the Green Goddess dip ahead of time. This will give the flavors time to meld together.
- Serve the crudités with a variety of dipping sauces. This will allow your guests to choose their favorite.
Conclusion:
Crudités with Green Goddess dip is a healthy, delicious, and easy-to-make appetizer that is perfect for any occasion. With a few simple tips, you can make sure that your crudités are perfect every time. So next time you're looking for a healthy and delicious snack or appetizer, give crudités with Green Goddess dip a try. You won't be disappointed!
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