My Wine Guide

Vegetable Platter & Dips

These 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

Ingredients

1 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

Method

Cut 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 Dip

Ingredients

1/2 cup plus 1 Tablespoon plain yogurt
3 Tablespoon mayonnaise
1 Tablespoon mango chutney
3/4 teaspoon curry (hot or mild)

Method

Combine ingredients and blend well. Refrigerate until serving.

Sesame Dip

Ingredients

1 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

Method

Combine the ingredients and blend well. Refrigerate until serving.

Estimated Prep Time: 40 minutes

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