Best Vegetable Crudite With Tarragon Mustard Dip Recipes

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP

Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Time 30m

Yield 24 bundles

Number Of Ingredients 10

Ingredients

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP

Vegetable Crudite With Tarragon Mustard Dip image

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

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon (chopped)

Steps:

Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
2 days.
Enjoy!

MUSTARD VEGETABLE DIP

Mustard Vegetable Dip image

I keep this dip in the fridge so my husband and I have something to munch on. It should keep for about 1 week in a tightly sealed container. -Irene Malew, Medinah, Illinois

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 3/4 cup.

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon canola oil
1 tablespoon Dijon or other prepared mustard
1/2 teaspoon garlic powder
Assorted raw vegetables

Steps:

In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables.

Nutrition Facts : Calories 190 calories, Fat 17g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 163mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

TARRAGON VEGETABLE DIP

Tarragon Vegetable Dip image

This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 10

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
Assorted fresh vegetables

Steps:

In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

VEGETABLE CRUDITES WITH GREEK YOGURT DIP

Vegetable Crudites With Greek Yogurt Dip image

This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)

Provided by Charishma_Ramchanda

Categories Greens

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

2 medium carrots, finger-sized pieces
1 medium white radish, finger-sized pieces
2 medium cucumbers, finger-sized pieces
4 red radishes, quartered
8 -10 cherry tomatoes, halved
8 -10 leaves iceberg lettuce, washed and torn
10 -12 fresh mint leaves, washed and torn (for garnishing)
8 mint leaves, chopped
4 cups low-fat yogurt
1 teaspoon lemon juice
1 teaspoon sesame seeds, slightly toasted
4 garlic cloves, finely chopped
salt

Steps:

Firstly, soak the lettuce leaves in a bowl of chilled water.
Now prepare the dressing as follows.
Hang the yogurt in a muslin cloth to remove excess water.
Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
Toss thoroughly and refrigerate.
Just before serving, drain the lettuce leaves and spread on a serving plate.
Arrange the vegetables on the lettuce leaves.
Serve with the chilled dressing.
Enjoy!

Nutrition Facts : Calories 277.7, Fat 6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 269.3, Carbohydrate 38.7, Fiber 3.4, Sugar 30, Protein 20

ROASTED VEGETABLES WITH TARRAGON DIP

Roasted Vegetables with Tarragon Dip image

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/2 lb fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflower florets
1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt
Tarragon sprigs, if desired

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg