November 30th, 2008
I would recommend using whatever vegetables are in season for this. But I would also say that you shouldn’t be afraid to try new and different vegetables. There are so many exciting varieties out there- like four colors of cauliflower, or six varieties of radishes. People love to discover new things, and it is a great conversation starter. A good dip can make fresh vegetables even better. Don’t be intimidated by making several varieties for one party, as you can make multiple flavors from one base. If I am planning to do a large display of crudités, as I did for this party, than I like to make a “cabbage bowl” for my dips. It is easily done by using a sharp paring knife to cut a hole in the top of a whole red or green cabbage.
Broccolini, white, green, orange and purple cauliflower, radishes (red, black, watermelon and Easter varieties), asparagus, celery, carrots, assorted bell peppers, snap peas, haricot vert, English cucumbers, cherry tomatoes, etc. White bean and basil, white bean and sundried tomato, white bean and black olive tapenade, cottage cheese and spicy red pepper dip.
White Bean Dip (with basil, sundried tomato or black olive tapenade)
-1 15oz can white beans, drained and rinsed
-1 lemon, juiced
-2 garlic cloves, chopped
-2 Tbs olive oil
-Kosher salt and freshly ground black pepper to taste
-Cayenne pepper (optional)
1) In a food processor or blender, combine the beans, lemon juice, garlic and oil. Puree until partially combined, and then add in additional flavors as desired.
-1/2 cup fresh basil leaves
-2 Tbs sun dried tomatoes packed in oil
-1/4 cup black olive tapenade
1) Puree until smooth and well combined. Season it with salt and pepper, and add a dash of cayenne if you want to spice any of these up.