For a recent dinner party I wanted to feature something inspiring the tastes of Spring as it’s (hopefully) right around the corner.
Crudités is a little retro but with a delicious dip and some interesting vegetables it can be updated to make for a delicious and beautiful appetizer. I opted for radishes, fennel, jicama, and baby carrots and for the dip I experimented to come up with a simple and clean version of a ranch dip.
This is such a versatile dip that can also be used as a dressing for salads or condiment with fish (would be great in lieu of tartar sauce). I’ll be repurposing this dip in a future post so stay tuned for more!
1 cup yogurt either low fat or full fat for best flavor (I used 1/2 Greek and 1/2 regular)
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 tsp dried dill
1/2 tsp fresh dill
1/2 tsp celtic sea salt
1/8 tsp cayenne pepper
Mix all ingredients in a bowl and allow to sit in the fridge for at least an hour to let the flavors develop. Prep veggies and if making well in advance store cut veggies in water in the fridge so they stay crisp and fresh.
You can add other fresh herbs of choice – chives, basil, parsley would all be delicious as well if you don’t care for dill.