Crude-Ités with Green Slime Dip

Crude-Ités with Green Slime Dip

Erik Kran

Getting kids to eat healthier isn’t such a nightmare with tis array of veggies with an herb and onion dip.

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Yields: 12 servings
Total Time: 0 hours 25 mins

Ingredients

Dip
1 c.

packed basil leaves

1/4 c.

packed parsley leaves

1

clove garlic

2

scallions, chopped

1/2 c.

sour cream

1/2 c.

mayonnaise

Kosher salt and pepper

Green food coloring (optional)

Crude-Ités
1

bunch celery

1

head Belgian endive, separated into leaves

1

head radicchio

1 lb.

carrots, cut into sticks

1

seedless cucumber, cut into sticks

1

each red, yellow, and orange peppers, cut into strips

1 c.

green beans, stem ends snipped and boiled to crisp-tender

Directions

Make dip: Combine basil, parsley, garlic, scallions, and sour cream in a blender. Blend until creamy, scraping down side as necessary. Pour mixture into a bowl. Whisk in mayonnaise and season with salt and pepper. Tint a brighter green with food coloring if desired. (Cover and refrigerate overnight if desired.)To assemble: Arrange vegetables in a serving bowl so they stand up. Cover with moist paper towels and refrigerate until ready to serve with dip.

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