Best 4 Summer Crudites With Green Goddess Dip Recipes
Summer Crudités with Green Goddess Dip: A Refreshing and Wholesome Treat
As the sun shines brighter and days get longer, it's time to embrace the vibrant flavors of summer with a refreshing and wholesome dish: Summer Crudités with Green Goddess Dip. This delightful appetizer or light meal is a symphony of crisp, colorful vegetables paired with a creamy, tangy dip that bursts with herbal goodness. Dive into this recipe and discover a delightful combination of flavors and textures that will tantalize your taste buds and leave you feeling refreshed and revitalized. From the vibrant green of the dip to the rainbow of colors in the vegetables, this dish is a feast for both the eyes and the palate.
**Additional Recipes Included:**
- Easy Guacamole: A classic and beloved dip made with fresh avocados, cilantro, lime juice, and a hint of spice.
- Roasted Red Pepper Hummus: A creamy and flavorful dip made with roasted red peppers, chickpeas, tahini, and spices.
- Tzatziki Sauce: A refreshing and tangy Greek yogurt-based dip with cucumbers, garlic, and herbs.
- Creamy Spinach Artichoke Dip: A rich and indulgent dip made with spinach, artichoke hearts, cream cheese, and Parmesan cheese.
- Classic Salsa: A vibrant and versatile salsa made with fresh tomatoes, onions, cilantro, and chili peppers.
These additional recipes offer a range of flavors and textures to complement the Summer Crudités with Green Goddess Dip, making it a versatile and customizable dish that can be enjoyed by everyone.
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.
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.
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.
GREEN GODDESS DIP
Serve this herb-infused dip with assorted crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 11
Steps:
- Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
- Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your crudités are crisp, flavorful, and packed with nutrients.
- Cut the vegetables into uniform pieces. This will help them cook evenly and look more appealing.
- Blanch the vegetables if desired. This will help them retain their color and crispness. To blanch vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 1-2 minutes, or until they are tender-crisp. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process.
- Make the Green Goddess dip ahead of time. This will give the flavors time to develop. The dip can be stored in the refrigerator for up to 3 days.
- Serve the crudités and dip with a variety of other snacks and appetizers. This will create a fun and festive party platter.
Conclusion:
Summer crudités with Green Goddess dip is a refreshing, healthy, and delicious appetizer that is perfect for any occasion. With its vibrant colors and flavors, this dish is sure to be a hit with your guests. So next time you're looking for a light and easy snack or appetizer, give this recipe a try. You won't be disappointed!
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