CRUDITE DIP RECIPE RECIPES

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BEST CHRISTMAS CRUDITES RECIPE - HOW TO MAKE CHRISTMAS ...



Best Christmas Crudites Recipe - How to Make Christmas ... image

If you're hosting a holiday party or cocktail hour, this Christmas crudités platter is just what you need. The creamy, herb-infused dip is so easy to make.

Provided by Ree Drummond

Categories     Christmas    appetizers

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 15-20 servings

Number Of Ingredients 12

1 c.

fresh parsley

1/2 c.

sour cream

1/3 c.

chopped fresh chives

1/3 c.

fresh tarragon

2

anchovy fillets

Juice of 1 lemon

1

garlic clove 

1

small shallot, roughly chopped

1/2 tsp.

kosher salt

Black pepper, to taste

1/2 c.

mayonnaise

Red and green veggies, for serving

Steps:

  • Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, salt and pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight. Arrange red and green veggies on a platter. Serve with the dip.

RAINBOW WINTER DIPS & CRUDITÉS RECIPE | BBC GOOD FOOD



Rainbow winter dips & crudités recipe | BBC Good Food image

Who says party food can't be healthy? Enjoy this selection of dips – featuring beetroot, butternut squash and caramelised onion – alongside veg crudités and breadsticks

Provided by Esther Clark

Categories     Snack

Total Time 1 hours 35 minutes

Prep Time 45 minutes

Cook Time 50 minutes

Yield Serves 10-12

Number Of Ingredients 25

150g baby carrots , halved lengthways
15 small radishes
6 baby cucumbers , halved lengthways
breadsticks and crispbreads, to serve (optional)
250g butternut squash , peeled and cut into 2cm chunks
4 large garlic cloves , in their skins
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot smoked paprika
2 tbsp rapeseed oil
200g can chickpeas , drained and rinsed
1 tbsp tahini
1 tsp coriander seeds , crushed
3 banana shallots , peeled and quartered lengthways
6 spring onions , trimmed
½ tbsp rapeseed oil
100g fat-free Greek yogurt
1 small garlic clove , finely grated
2 tbsp finely chopped chives
3 cooked beetroot
½ tbsp brown rice miso paste
1 tbsp cashew butter
1 lime , juiced
1 tbsp fat-free natural yogurt
½ tbsp sesame seeds

Steps:

  • To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
  • To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
  • For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
  • Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

Nutrition Facts : Calories 112 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium

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