Best 4 Vegetable Bundles With Tarragon Citrus Dip Recipes

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Vegetable bundles with tarragon citrus dip are a delicious and healthy meal that can be prepared in just a few minutes. The recipe is simple and easy to follow, and uses fresh vegetables, herbs, and citrus fruits to create a flavorful and nutritious dish. The vegetable bundles are made with a combination of your favorite vegetables, wrapped in parchment paper and baked until tender. The tarragon citrus dip is made with Greek yogurt, lemon juice, orange zest, and fresh tarragon, and provides a delicious and tangy complement to the roasted vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

TARRAGON VEGETABLE DIP



Tarragon Vegetable Dip image

This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 10

Number Of Ingredients 8

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
Assorted fresh vegetables

Steps:

  • In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
  • Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

ROASTED VEGETABLES WITH TARRAGON DIP



Roasted Vegetables with Tarragon Dip image

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/2 lb fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflower florets
1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt
Tarragon sprigs, if desired

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
  • In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

VEGETABLE BUNDLES



Vegetable Bundles image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 long sprigs fresh thyme
4 long sprigs fresh oregano
1 clove garlic, chopped
1 cup white wine
1 cup chicken stock
1 lemon, zested and juiced
1 medium zucchini, cut into ribbons
8 string beans
4 asparagus, ends snapped
1 medium yellow squash, cut into quarters lengthwise
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
  • While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.

VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP



Vegetable Crudite With Tarragon Mustard Dip image

This is a wonderful refreshing dip along with fresh vegies. Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and surround with fresh vegies. Radishes cut in half, blanched snap peas, sweet bell pepper slices, small carrots, asparagus spears as an example. This also works well with poached shrimp and chicken.

Provided by Kermit in Huntsville

Categories     Vegetable

Time 10m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon (chopped)

Steps:

  • Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
  • 2 days.
  • Enjoy!

Tips:

  • For the best flavor, use fresh vegetables that are in season.
  • To make the bundles easier to assemble, cut the vegetables into uniform sizes.
  • If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Cook the bundles over medium-high heat so that the vegetables cook evenly.
  • Serve the bundles immediately with the tarragon-citrus dip.

Conclusion:

Vegetable bundles with tarragon-citrus dip are a delicious and healthy appetizer or side dish that is perfect for any occasion. The bundles are easy to make and can be customized to your liking by using different vegetables and herbs. The tarragon-citrus dip is a refreshing and tangy complement to the roasted vegetables.

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