Crudités – Raw Vegetables with Dip
Whenever I serve appetizers I try to include crudités (raw vegetables) with dip. Vegetables are so beautiful and can serve as a centrepiece of an appetizer table. They are also nice on the table before dinner, allowing guests to munch on fresh vegetables while waiting for dinner. As a salad they can be very refreshing and make a beautiful salad plate for one or more. Try to use the unexpected. How about raw asparagus, sliced lengthwise, cucumbers slice into sticks, black radish, daikon, jicama, coloured carrots, baby squashes etc.
Yellow cauliflower, separated into florets
Purple cauliflower, separated into florets
Baby zucchini, cut in half lengthwise
Baby carrots, cut in half, lengthwise
Round yellow squash, sliced in to rounds
Round green squash, sliced into rounds
Arrange all the cut vegetables on a platter, mixed or in groups according to type. Serve the dip in a bowl on the side.
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon honey
Juice of one lemon
1/4 teaspoon garlic powder
Salt and pepper
1/2 tablespoon crushed pink peppercorns
1/2 tablespoon crushed black peppercorn
1 tablespoon green peppercorn in brine, drained, rinsed and chopped
2 tablespoon fresh dill, chopped
Combine all the ingredients and mix well. Let rest 30 minutes before serving for flavours to blend.