Vegetable Crudités With Jalapeño Dipping Sauce (Recipe)

Vegetable Crudites With Jalapeno Dipping Sauce

2 cups plain yogurt (preferably not fat-free)

1/3 cup jarred jalapeno slices, drained well

1 small clove garlic, minced and mashed to a paste kosher salt and freshly ground black pepper

1 cup chopped fresh cilantro

2 tsp. chopped fresh thyme

3 lb. fresh vegetables, trimmed, for dipping

The heat of a jalapeno spices up this refreshing vegetable dip. For a tangy alternative with less heat, substitute a teaspoon of lime juice for the jalapeno. Dig in with any of your favorite vegetables, like carrots, asparagus, red pepper slices, cherry tomatoes, broccoli, celery, or fennel. In a food processor, pulse the yogurt, jalapenos, garlic, 1 tsp. salt, and 1 tsp. pepper until uniform but slightly chunky, 1 or 2 pulses. Transfer to a medium bowl and stir in the cilantro and thyme. Taste and season with more salt and pepper if needed. (You can refrigerate for up to 1 day before serving.) Serve with the vegetables



Download Full Book 150 Recipes Click Here :