Best Crudités With Bacon Xo Sauce 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.

BLANCHED CRUDITES

Blanched Crudites image

Provided by Ina Garten

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CRUDITéS WITH BACON XO SAUCE

Crudités With Bacon XO Sauce image

XO sauce can be used as an all-purpose condiment. It's great over rice, steamed or roasted veggies, or roast chicken.

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 19

Ingredients

4 slices bacon
1 cup vegetable oil
6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced
1 medium shallot, finely chopped
5 salt-packed anchovies, rinsed, chopped
3 red Thai chiles, seeds removed, finely chopped
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, finely chopped
1/2 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
8 ounces haricots verts or green beans, trimmed
4 (3/4-inch-thick) slices country-style bread
2 tablespoons olive oil
2 small bunches carrots, any color, scrubbed, tops trimmed, halved if large
1 fennel bulb, cut into 1/2-inch wedges
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 pound cooked fingerling potatoes, halved lengthwise

Steps:

Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.
Working in separate batches and transferring each item to bowl with bacon as it's done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.
Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.
Cook haricots verts in a medium pot of boiling salted water until bright green and crisp-tender, about 3 minutes (4 minutes if using green beans). Transfer to a plate and chill to stop cooking while you grill the bread.
Prepare grill for medium-high heat (or heat a grill pan over medium-high). Brush both sides of bread with oil and grill until lightly charred, about 2 minutes per side.
Toss carrots, fennel, and haricots verts with lime zest and lime juice in a large bowl. Transfer to a platter and scatter crushed ice over. Place grilled bread and potatoes on another platter. Serve with XO sauce for dipping.
Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.