Best Crudites With Buttermilk Peppercorn Dip Recipes

PANKO-CRUSTED CHICKEN AND CRUDITES WITH BLUE CHEESE DIP

Panko-Crusted Chicken and Crudites with Blue Cheese Dip image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings, Blue Cheese Dip Yield: 1 cup

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
1/2 cup low-fat buttermilk
1/4 cup lowfat sour cream or Greek yogurt
1 teaspoon cider vinegar
1/3 cup crumbled blue cheese
Kosher salt and freshly cracked black pepper
1 pound chicken tenders
1 egg white
1 tablespoon water
3/4 cup plain panko crumbs
1/4 to 1/2 teaspoon cayenne
Assorted crudites, such as radishes, cucumber spears, and carrot sticks, optional

Steps:

Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray.
To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use.
Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites.

Nutrition Facts : Calories 279, Fat 16 grams, SaturatedFat 4.75 grams, Cholesterol 42.5 milligrams, Sodium 481 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 15 grams

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

Shrimp and Crudite Platter with Two Sauces image

Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
Kosher salt and freshly ground pepper
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 ounces small new potatoes, scrubbed
6 hard-cooked eggs, peeled and halved
Extra-virgin olive oil, for drizzling
2 recipes Poached Shrimp
Tonnato Mayonnaise
Vegan Green-Goddess Dip
Lemon wedges, for serving

Steps:

Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.