Best Veggie Crudité Patch Recipes

VEGGIE CRUDITé PATCH

Veggie Crudité Patch image

Provided by Food Network Kitchen

Time 15m

Yield 1 patch

Number Of Ingredients 0

Ingredients

Steps:

You don't need a green thumb to plant this plot of crudités. Just spread 4 cups of any dip in a 9-by-13-inch baking dish (thick dips like hummus work best), then sprinkle with 1 1/2 cups ground pumpernickel crackers or pumpernickel bread to cover completely. Stick veggies in the "dirt" in rows, trimming as needed.

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.

CRUDITéS VEGETABLES WITH REMOULADE SAUCE

Crudités Vegetables with Remoulade Sauce image

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Provided by Susan Spungen

Categories Appetizer Kid-Friendly Quick & Easy Fennel Carrot Radish Endive Graduation Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 to 10 servings; dip makes 3/4 cup

Number Of Ingredients 14

Ingredients

1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

Steps:

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.