Best Mixed Bean Crudite With Cucumber Ranch Dressing Recipes

Warm Spinach-White Bean Dip with Crudites image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 12

5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 fennel bulb, halved and thinly sliced
1 bunch radishes (about 6), halved, greens trimmed but left intact
12 small carrots, greens trimmed but left intact
1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
3 stalks celery, halved lengthwise and then crosswise

Steps:

Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

Nutrition Facts : Calories 80 g, Cholesterol 6 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 353 g

Feta-and-Cucumber Dip image

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 10

4 medium cucumbers, peeled
Coarse salt
2 cups plain whole-milk yogurt (16 ounces), preferably Greek
6 ounces feta cheese, preferably French, crumbled (1 cup)
1/2 cup finely chopped fresh mint, plus 1 sprig for garnish
1/2 cup heavy cream
5 tablespoons fresh lemon juice (about 2 lemons)
Freshly ground pepper
Napa cabbage leaves, for lining bowl (optional)
Crudites, for serving

Steps:

Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.
Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.

Mixed Bean Crudité image

Yield Serves 6

Number Of Ingredients 5

1/2 pound wax beans
1/2 pound roman beans
1/2 pound haricots verts
Salt
Cucumber Ranch Dressing (page 359)

Steps:

Trim beans Snap off the ends of all the beans, leaving the "tail" on if desired.
Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.
Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans and ending with the haricots verts, just until color is brightened and they are crisp-tender (they should bend without snapping but not be at all limp), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
Drain and chill Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
Serve Arrange vegetables on a platter and serve with dressing, for dipping.