 Vegetable Platter & DipsThese light and lively yogurt based dips are a refreshing change from the usual. They can be made the the night before serving. Yield: 20 servings Ingredients1 pound carrots 1/2 pound asparagus or zucchini 1 bunch celery 1 basket cherry tomatoes 1/2 pound string beans or sugar snap peas 2 cups cauliflower or broccoli florets 3 English cucumbers 1 bunch radishes MethodCut and trim all vegetables into "sticks" for dipping. Radishes and cherry tomatoes can be served whole. Cook the asparagus and cauliflower in boiling water for 2 minutes and then plunge them in ice water so they stay crisp. Arrange on a large platter or two, be sure to leave room for the dips.
Curry DipIngredients1/2 cup plus 1 Tablespoon plain yogurt 3 Tablespoon mayonnaise 1 Tablespoon mango chutney 3/4 teaspoon curry (hot or mild) MethodCombine ingredients and blend well. Refrigerate until serving.
Sesame DipIngredients1 clove garlic, pressed through a garlic press 1/2 cup mayonnaise 1/2 cup plain yogurt 1/4 teaspoon cumin 1 teaspoon toasted sesame seeds salt, to taste MethodCombine the ingredients and blend well. Refrigerate until serving. Estimated Prep Time: 40 minutes |
