ANCHOVY DIP WITH CRUDITES
To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten, highlights the tiny and flavorful fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.
- Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.
CRUDITéS WITH ANCHOVY DIP
The Crudités with Anchovy Dip recipe out of our category Crudite! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse and soak the anchovy fillets in cold water, changing the water one or two times. Rinse the cauliflower and divide into florets. Blanch for 5 minutes in boiling salted water, then flash in ice water and drain well.
- Cut the pepper in half, remove the seeds and white pitch, and cut into strips. Rinse the celery and cut into 8-10 cm (approximately 3-4 inch) pieces. Peel the carrot and cut into sticks. Cut the zucchini in half lengthwise, then into slices. Rinse the cherry tomatoes and pat dry. Rinse the lettuce heart and separate the leaves.
- Peel the garlic. Rinse the parsley and shake dry. Place the garlic, parsley and anchovies in a blender and pulse quickly. Add the hot vinegar and oil and blend everything well. Season with salt and pepper. Pour the dip into four bowls and serve with the vegetables.
GREEN CRUDITES WITH YOGURT-DILL DIP
Steps:
- Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
- Serve with:
- Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
- Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
- Persian Cucumbers
- Little Gem Lettuce
- Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
- Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.
CAESAR DIP WITH CRUDITES
Categories Dairy Egg Fish Vegetable Appetizer Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10 as appetizers
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
- Serve with lettuce and vegetables.
SUMMER CRUDITES WITH GREEN GODDESS DIP
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
- Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.
ANCHOVY DIP
I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.
Provided by BecR2400
Categories Brunch
Time 15m
Yield 1 3/4 cups of dip
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in order given.
- Makes about 1 3/4 cups.
- Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
- Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.
Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9
CRUDITéS WITH ANCHOVY DIP
Steps:
- Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
- Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
- Transfer to a serving bowl and serve with crudités.
- c'est bon
- When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.
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