Dip and Snap Crudités with Spiced Yogurt
All my dinner parties start with an assortment of fresh, crunchy crudités and some sort of dip. (Crudités are raw vegetables, sliced or whole.) They are zero-stress items that can be prepared in advance (or bought at the store!), artfully arranged on a platter, and laid out for guests to snack on as they gather.
As the weather turns cooler and we head into the holiday season, I love doing more monochromatic boards — focusing on whites and pale greens — using whatever looks great at the market. I recommend varying the shapes and sizes, and throwing in a couple of your favorite pickled vegetables to offer a flavor and texture contrast. I prep my crudités into a bowl of ice water to keep them extra crunchy. Drain and dry when ready to use.
- 1 1/2 Cups Greek Yogurt or Labneh
- 1 Clove Garlic Crushed to a paste with salt
- 1/2 Tsp Coriander Seeds Toasted and ground
- 1/2 Tsp Cumin Seeds Toasted and ground
- 1 Tbsp Freshly Chopped Mint
- 1 Scallion Ends trimmed and sliced
- 1 Tbsp Extra Virgin Olive Oil Plus more to serve
- Juice of 1/2 Lemon
- Kosher Salt
- Flaky Sea Salt To serve
Suggested Vegetables - (Prep your crudites into a bowl of ice water.) Drain and dry when ready to use.
Celery stalks, peeled and cut on the bias into ½-inch spears
Green beans, trimmed and blanched
Cucumber, cut into ½-inch spears
Fennel, cut into ½-inch slices
Radish, cut into quarters, green tops left intact
Endive, trimmed and cut into quarters lengthwise, leaves separated
Your favorite pickled vegetable (I love cauliflower, green beans, or beets.)
In a food processor or medium bowl, add the yogurt, garlic, coriander, cumin, mint, and scallion. Blend or mix until combined. Add the olive oil and lemon juice and mix until incorporated. Taste and season with kosher salt as desired. If the dip needs some thinning out, add water, 1 tablespoon at a time. Keep chilled.
Arrange the vegetables and pickles on a platter. Drizzle with olive oil and finish with some flaky sea salt. Serve alongside the dip.