Vegetable Wreath With Dip Recipes

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CRUDITES WREATH



Crudites Wreath image

You'll never look at veggies and dip the same way again once you make this beautiful vegetable wreath in vibrant shades of green and red. Serve with our lightened-up onion dip or use your favorite store-bought variety to create the perfect party platter.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h45m

Yield 12 to 16 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 large shallots, finely chopped (about 1 cup)
Kosher salt and freshly ground black pepper
1 teaspoon balsamic vinegar
1 cup 2-percent Greek yogurt
1/4 cup whole milk
1/4 cup finely chopped fresh chives
6 cups broccoli florets and/or broccolini stalks
3 cups green beans, ends trimmed (about 12 ounces)
2 heads Romanesco cauliflower cut into florets (about 6 1/2 cups)
12 shishito peppers
9 red cherry or grape tomatoes
Kosher salt
1 teaspoon olive oil

Steps:

  • Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
  • Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time.
  • While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside.
  • Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry.
  • Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry.
  • Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry.
  • Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool.
  • On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a ¿wreath¿ shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent "ornaments." Serve with the onion dip.

Nutrition Facts : Calories 104, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 335 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams

VEGETABLE WREATH WITH DIP



Vegetable Wreath with Dip image

Vegetables and dip are a mainstay at most holiday parties. I like to dress up this appetizer by cutting vegetables into festive shapes and arranging them as a wreath. It's a nice conversation piece. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 cup thinly sliced green onions
1/4 cup chopped ripe olives, well drained
4 cups fresh broccoli florets
1 medium green pepper, cut into strips
8 cherry tomatoes
1 medium jicama
1 medium sweet red pepper

Steps:

  • In a small bowl, combine the first five ingredients; mix well. Stir in onions and olives. Cover and refrigerate for at least 2 hours., Transfer dip to a serving bowl; place in the center of a 12-in. round serving plate. Arrange broccoli, green pepper and tomatoes in a wreath shaped around dip., Using a small star cookie cutter, cut out stars from jicama slices; place over wreath. Cut red pepper into five pieces that form the shape of a bow; position on wreath.

Nutrition Facts : Calories 138 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

VEGGIE CHRISTMAS WREATH



Veggie Christmas Wreath image

A healthy and colourful vegetable ring served with a dip for a holiday appetizer.

Provided by Angela Coleby

Categories     Appetizer

Time 15m

Number Of Ingredients 3

3 cups broccoli florets
5 cherry tomatoes
1 cucumber

Steps:

  • Slice the cucumbers and using a start cookie cutter, cut star shapes. (Optional, plain cucumber slices can be used).
  • Place a bowl of dip in the centre of a plate. Arrange the broccoli around the dip in a circle.
  • Arrange the tomatoes and cucumber on the broccoli.

Nutrition Facts : ServingSize 1 serving, Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, Fiber 1 g

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