Crudites With Balsamic Dip Recipes

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC

Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

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.

DIP AND CRUDITES

Dip and Crudites image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 1/2 cups of dip

Number Of Ingredients 15

Ingredients

1 garlic
Coarse salt
1 1/2 cups sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice, plus more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1/8 teaspoon Tabasco sauce
Sliced red, yellow, and orange peppers, for serving
Celery sticks, for serving
Sliced cucumber, for serving
Cherry tomatoes, for serving
Baby carrots, peeled for serving
Belgian endive leaves, for serving

Steps:

Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.

BALSAMIC BEAN DIP WITH FRESH VEGGIES

Balsamic Bean Dip with Fresh Veggies image

Provided by Amy Finley

Categories Condiment/Spread Food Processor Bean Tomato Cocktail Party Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Steps:

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

CRUDITES WITH BALSAMIC DIP

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

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