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
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.
CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP
Provided by Emeril Lagasse
Categories appetizer
Time 1h55m
Yield about 2 cups dip
Number Of Ingredients 20
Steps:
- For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
- Preheat the oven to 350 degrees F.
- Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
SMOKED RED PEPPER DIP WITH GRILLED CRUDITE
Provided by Kardea Brown
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
CRUDITE THAT'S NOT PASSE WITH GREEK YOGURT RANCH AND BLOODY MARY DIP
For crudite such as carrots, parsnips, green beans, asparagus, broccoli and cauliflower, blanching vegetables (quickly cooking in low-boiling salted water and cold-shocking) will improve the texture, color and flavor of the vegetables. Blanching vegetables will take the raw edge off their bite and cold-shocking stops the cooking process-well, cold.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the yogurt ranch: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
- For the bloody Mary dip: Combine ingredients in a bowl, then stir and adjust seasonings. Chill until ready to serve.
- For the crudite: For carrots or conical root vegetables, peel and cut in half across. For thinner end, quarter the vegetable into 4 sticks. For the larger end, slice into planks, then stack a few planks and slice into sticks. Another technique is to slice large carrots into thin planks on a heavy angle or a long bias, then slice the thin ovals into sticks. For large parsnips, the center may be woody and tough. Quarter the top of the parsnip, cut into the core on an angle and remove, then slice into sticks.
- For green beans, trim stem ends.
- For cruciferous vegetables, such as broccolini, broccoli and cauliflower, trim and cut florets into equal portions. For very woody or fat stems of broccoli use a vegetable peeler to trim.
- For asparagus or white asparagus, hold a piece at each end and snap; use resulting size as a guide to trim woody stems from the rest of the bundle. Ends may be saved to puree for soup. For very large or woody asparagus spears, trim the woody ends with a vegetable peeler.
- For these vegetables, bring 3 to 4 inches of water to low rolling boil and season with salt. Place a large bowl filled with ice and water nearby. Add vegetables to water, cook 90 seconds to 2 minutes, then transfer with a spider to ice bath and drain on kitchen towels.
- Cut celery ribs into 4- to 5-inch lengths including the leafy tops, then cut into even thin sticks.
- For scallions, trim roots and tough ends of dark greens.
- For cucumber, cut into 4- to 5-inch lengths, then quarter and remove watery center by cutting into cucumber on an angle (this is not necessary for Persian cucumbers). Cut into even sticks.
- For peppers, slice off tops, then bottoms with a paring knife, then stand a pepper upright and cut down the side of the pepper to open it up. Lay flat, skin-side down, on a cutting board, and trim any white ribs out of the center, then slice into strips. I have a slightly different style to offer as well: Halve, scoop the guts out with your hand into a garbage bowl and trim edges, then slice sticks lengthwise from inside of pepper working out so you do not dull your knife.
- Small radishes may be served whole, large, or quartered. Watermelon radishes can be cut into stalks, julienned-see jicama. Or, trim one side and thinly slice into disc-shaped chips.
- For round vegetables such as jicama, trim top and bottom as if peeling a melon. Trim skin in strips from top to bottom with a utility knife or chef's knife. Cut vegetable into planks, then slice planks into even sticks.
- At or near the center of a large cutting board or a serving platter place the chilled dips, then arrange the variety of vegetables in a colorful pattern around the bowls and arrange the shrimp nearest the Bloody Mary Dip. Serve the saltines away from any dampness to keep them crisp.
CARAMELIZED ONION AND BACON DIP WITH POTATO CHIPS AND CRUDITE
Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
- Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
- In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
- Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.
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
Steps:
- Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
- 2 days.
- Enjoy!
CHIPOTLE GLAZED BARBECUE CRUDITE WITH CABRALES BLUE CHEESE DIP
Steps:
- Preheat grill medium-high. Whisk together the vinegar, garlic and chipotle puree in a medium bowl. Slowly whisk in the oil and season with honey and salt and pepper to taste. Place the vegetables in a large baking dish and pour the vinaigrette over them. Mix well to coat and season with salt and pepper. Let sit at room temperature for 30 minutes. Grill until the vegetables are just cooked through but still hold their shape. Arrange on a large platter with a bowl of the Cabrales Dip.
- Mix the creme fraiche and blue cheese together in a medium bowl until combined. Add the cilantro and season with salt and pepper, to taste.
ASIAN SESAME CRUDITE DIP
Steps:
- mix all ingredients in bowl and serve with crudite or toasted pita bread cut into strips
CARAMELIZED ONION AND BACON DIP WITH POTATO CHIPS AND CRUDITE
Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Step 1
- In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
- Step 2
- Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
- Step 3
- In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
- Step 4
- Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.
CRUDITE DILL DIP
Make and share this Crudite Dill Dip recipe from Food.com.
Provided by Mimi in Maine
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Use the Hellman's mayonnaise as other ones change the flavor.
- In a bowl, mix all ingredients together.
- Put in the refrigerator and chill.
- Serve with assorted veggies on a tray.
CRUDITE WITH OLIVE-CREME FRAICHE DIP
Provided by Aida Mollenkamp
Categories appetizer
Time 10m
Yield approximately 1 1/2 cups dip
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.
CRUDITE CHRISTMAS TREE WITH SOUR CREAM AND CHIVE DIP
A crudite platter is welcome at any party. Make your holiday gathering even more festive by constructing a fully decorated veggie Christmas tree.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the dip: Combine the cream cheese, sour cream, horseradish, lemon juice, lemon zest, granulated garlic, 1/4 teaspoon salt and a generous grinding of black pepper in the bowl of a food processor. Process until well combined and smooth. Transfer the dip to a medium bowl and fold in the chives and parsley. Cover and refrigerate until ready to serve.
- Bring a large pot of salted water to boil and prepare an ice bath by filling a large bowl with ice water. Add the broccoli to the boiling water and blanch until bright green and crisp tender, 2 to 3 minutes. Remove with a strainer to the ice bath. Repeat with the cauliflower. Drain the vegetables well and pat them very dry.
- To build the tree, make a triangle of broccoli florets in the center of a serving platter. Place the cucumber piece, skin side up, at the base of the tree as a stump and scatter the cauliflower on either side. Decorate the tree with tomatoes, cucumber slices and pepper strips and stars, leaving one star for the top.
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