Dips and Crudite Board
During the summer I like to keep a fridge full of dips and cut veggies so I can pull them out and have an impromptu gathering of friends on the deck on a moments notice. They are also great to have for that last minute picnic or concert in the park. Toss in some good crackers, bread, olives and summer wine and you are ready to walk out with an amazingly impressive picnic hamper in a few minutes. This weeks Make it Your Way Dips and Crudités board has dips that are so easy and fast I made all of these in less than 15 minutes. (except for roasting the eggplant). They are gluten and dairy free so everyone can find something to nibble on. Keep some cut up veggies ready to go in the fridge and you have a super easy and relaxed dinner. Leftover Grilled Chicken tastes great with these dips too.
Make it Your Way-Dips & Crudités
- Asian Eggplant Dip with Rice Crackers
- White Bean & Horseradish Hummus
- Mint and Sweet Pea Dip with Avocado
- Red Pepper and Roasted Almond Dip
- Cut up Veggies: Red Pepper, Carrots, Green Onions, Cucumbers
- Flatbreads, Crostini, Crackers
- Olives
Asian Eggplant Dip
Prep
Cook
Total
Yield 4-6
A super easy, Asian inspired appetizer. Serve with Rice Crackers or Pita Wedges. The Star Anise is optional but adds a wonderful flavor.
Ingredients
- 1 Large Eggplant
- 2 cloves Garlic, chopped
- 2 teaspoons Fresh Ginger, chopped or grated
- 1 teaspoon Roasted Sesame Oil
- 2 teaspoons Soy Sauce
- 2 teaspoons Rice Vinegar
- Sea Salt and Pepper
- 1/4 teaspoon Star Anise, ground fine (optional)
- 2 Green Onions, chopped
Poke a few holes in a large eggplant and roast under the broiler until well charred and soft in the middle (20 min). Scoop the flesh and let drain a minute or two, then pop into a food processor and add chopped garlic, chopped ginger, splashes of sesame oil, soy sauce and rice vinegar. Season with salt and pepper and top with sliced green onions. Serve with rice crackers.
Instructions
- Heat the broiler to high
- Poke a few holes in the Eggplant and put on a foil lines baking sheet
- Broil 20 minutes close to the heat, turning once or twice until well charred on all sides
- Let cool and scoop flesh into a strainer. Let liquid drain for a few minutes
- Whirl all the ingredients except the Green Onions in a food processor until almost smooth
- Season with Salt and Pepper
- Top with chopped Green Onions
White Bean and Horseradish Hummus
Prep
Total
Yield 4-6
Fast, easy and super healthy. Plain beans get a flavor boost from the horseradish
Ingredients
- 1 can White Cannellini or other white beans, rinsed and drained
- 2 cloves Garlic, peeled and grated or crushed
- 1 Tablespoon Tahini
- juice of 1/2 Lemon
- 2 Tablespoons fresh grated Horseradish or 1 Tablespoon Prepared Horseradish (not sauce)
- Sea Salt and Pepper
- Olive Oil
- Rosemary Sprigs
Instructions
- Whirl all the ingredients except the Olive Oil and Rosemary in a food processor until smooth
- Add in a bit of Olive Oil until you get a creamy consistency
- Season with Salt and Pepper
- Top with Rosemary Sprigs
- Serve with Crackers or Cut Vegetables
MINT & SWEET PEA DIP: Whirl a few fresh mint leaves and 2 cloves of garlic in the food processor. Thaw a big cupful of frozen peas under hot water then toss into the processor with a squeeze of fresh lemon or lime juice, half an avocado and sea salt and pepper. Add just touch of olive oil if you like and process util smooth.
ALMOND AND ROASTED RED PEPPER DIP: Whirl a few cloves of garlic in the food processor and add a big handful of roasted almonds. Whirl until fine then add three roasted peppers from a jar (rinsed), a squeeze of lemon or lime juice, salt and pepper. Drizzle in just enough olive oil to make a creamy dip.
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