Best 7 Cool Herb Dip For Blanched Vegetables Recipes
Cool herb dip is a refreshing and flavorful dip that is perfect for blanched vegetables. It is made with a combination of herbs, spices, and yogurt or sour cream, and can be easily made at home in just a few minutes. This dip is a great way to add some extra flavor to your vegetables, and it is also a healthy alternative to other dips that are high in fat and calories.
Check out the recipes below so you can choose the best recipe for yourself!
HERB VEGETABLE DIP
Make and share this Herb Vegetable Dip recipe from Food.com.
Provided by papergoddess
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- Refrigerate for 2-3 hours before serving.
- Serve with assorted raw vegetables.
Nutrition Facts : Calories 23.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 10, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 0.3
COOL HERB DIP FOR BLANCHED VEGETABLES
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.
Nutrition Facts : Calories 32 g, Fat 2 g
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
HERB DIP WITH SPRING VEGETABLES
When you're having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There's nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.
Nutrition Facts : Calories 76 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 559mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BLANCHED VEGETABLES BACK TO BASIC'S
So simple and very quick to blanch Asparagus, Broccoli, to Cauliflower. Do this prep for an quick put together meal when dinner are ready to eat. Season how you taste buds would enjoy! No mushy veggies here, just crisp vibrate ones.
Provided by Rita1652
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim vegetables by removing tough skin and chopping into bite size pieces.
- Keep stem separate form tender heads.
- In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
- Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.
HERB DIP
Provided by Linda Wells
Categories side dish
Time 5m
Yield About two cups of dip
Number Of Ingredients 8
Steps:
- In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 2 grams
Tips:
- Choose the right vegetables. Any vegetable can be blanched, but some are better suited for this cooking method than others. Vegetables that hold their shape well, such as broccoli, carrots, and green beans, are good choices. Avoid vegetables that are delicate or easily overcooked, such as leafy greens and tomatoes.
- Blanch the vegetables properly. To blanch vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 1-2 minutes, or until they are tender-crisp. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process. This will help preserve their color and nutrients.
- Make the herb dip ahead of time. The herb dip can be made several hours or even a day in advance. This will give the flavors time to meld and develop. When you're ready to serve the vegetables, simply whisk the dip until smooth and creamy.
- Serve the vegetables with the herb dip. The blanched vegetables can be served immediately with the herb dip. You can also chill the vegetables and dip for a refreshing snack or appetizer.
Conclusion:
Blanched vegetables are a healthy and delicious way to enjoy your favorite veggies. They are a great addition to salads, sandwiches, and wraps. They can also be served as a side dish or appetizer. The cool herb dip is a perfect complement to blanched vegetables. It is light and flavorful, and it helps to enhance the natural flavors of the vegetables. So next time you're looking for a healthy and delicious snack or appetizer, try blanched vegetables with cool herb dip. You won't be disappointed!
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