Best 4 Crudites With Balsamic Dip Recipes

Crudités with balsamic dip is a classic appetizer that is both healthy and delicious. It is perfect for any occasion, from a casual get-together to a formal dinner party. The combination of fresh, crisp vegetables and tangy balsamic vinegar is simply irresistible. In this article, we will explore some of the best recipes for crudités with balsamic dip. We will also provide tips on how to choose the best vegetables and how to make the perfect balsamic dip. So whether you are a seasoned chef or a beginner in the kitchen, you are sure to find the perfect recipe for crudités with balsamic dip in this article.

Let's cook with our recipes!

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC

Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

BALSAMIC BEAN DIP WITH FRESH VEGGIES

Balsamic Bean Dip with Fresh Veggies image

Provided by Amy Finley

Categories Condiment/Spread Food Processor Bean Tomato Cocktail Party Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Steps:

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

CRUDITE DIP

Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CRUDITéS WITH ANCHOVY DIP

Crudités with Anchovy Dip image

Categories Breakfast Summer Kosher Raw Boil Anchovy

Yield serves 8 to 12

Number Of Ingredients 16

Ingredients

ANCHOVY DIP
1 garlic clove, peeled
4 salted anchovy fillets packed in oil, rinsed and patted dry
1/3 cup whole milk
1 tablespoon plus 1 teaspoon champagne vinegar
1 teaspoon kosher salt
3 1/2 tablespoons extra-virgin olive oil
CRUDITÉS
Red or yellow Belgian endive, quartered lengthwise
Celery, tough strings removed, cut into sticks
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar snap peas, halved lengthwise
Summer squash, cut into spears
Red, yellow, or orange bell peppers, cut into sticks

Steps:

Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
Transfer to a serving bowl and serve with crudités.
c'est bon
When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.

Tips:

Choose fresh, crisp vegetables. This will ensure the crudités are tasty and appealing.
Cut the vegetables into uniform pieces. This will help them cook evenly and look more attractive on the platter.
Wash the vegetables thoroughly before eating. This will remove any dirt or bacteria.
Serve the crudités with a variety of dipping sauces. This will allow your guests to choose their favorite flavor.
Make the balsamic dip ahead of time. This will give the flavors time to meld and develop.
If you don't have time to make the balsamic dip, you can use a store-bought dressing. Just be sure to choose one that is flavorful and complements the vegetables.
Garnish the crudités platter with fresh herbs or flowers. This will add a touch of elegance and make the platter even more inviting.

Conclusion:

Crudités with balsamic dip is a healthy and delicious appetizer that is perfect for any occasion. With a variety of vegetables to choose from and a flavorful dipping sauce, there is something for everyone to enjoy. So next time you are looking for a healthy and easy appetizer, give crudités with balsamic dip a try. You won't regret it!