If you still think of a crudité platter as the lame tray of ranch-drowned veggies you grab from the grocery store on your way to the potluck you forgot about, it’s way past time to change that.
The fastest way to take your crudité from an afterthought to a key factor of your next great dinner party is by punching up your dip options. And if for no other reason than the fact that we only turn on our ovens in this heat when absolutely necessary, we’ve rounded up a few tasty dip recipes to make your crudité platter a watercooler-worthy topic of conversation.
White Miso Dip
The Ingredients:
- 3 tbsp. white miso paste
- 1/3 cup Greek yogurt
- 1/4 garlic clove, grated
- 1-2 tbsp. honey
- 2 tbsp. rice wine vinegar
- 1/2 tsp. toasted sesame oil (optional)
For the full recipe, click here.
Lemon-Parsley Tahini Dip
via Anna Watson Carl
The Ingredients:
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 clove garlic, minced
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup tahini
- 3 tbsp. extra-virgin olive oil
- fine sea salt and freshly ground black pepper
For the full recipe, click here.
Quinoa Yogurt Dip
via Vanilla and Bean
The Ingredients:
- 2 cups whole milk yogurt
- 1/4 cup quinoa, rinsed and drained
- 1/2 cup water
- 1/2 cup kale, finely chopped
- 4 cloves of garlic, grated
- 1 tbsp. + 1 tsp. lemon juice
- 1/4 tsp. sea salt
- 1/2 tsp. harissa, ground (optional)
For the full recipe, click here.
Green Goddess Dip
via Goop
The Ingredients:
- 1/2 cup 0% Greek yogurt
- 1/2 cup vegenaise
- 1 tbsp. roughly chopped tarragon leaves
- 1/2 cup roughly chopped basil leaves
- 1/3 cup roughly chopped cilantro leaves
- 2 scallions, roughly chopped
- 1/2 tsp. salt
- 4 tsp. lemon juice
- 1 1/2 tsp. agave nectar
For the full recipe, click here.