I love a good crudité platter.
I also like tossing around the word crudité. Makes me feel all fancy.
We’ll just ignore the fact I’m typing this post while wrapped up in what may be the world’s most visually jarring afghan, while wearing arm warmers that have seen better days and my favorite hoodie, which is literally coming apart at the seams. While I may not be rocking stylish attire, I still think I’m fancy, especially if I’m eating crudité, with my right pinky finger raised, of course. The real reason why is the Dip, although the veggies aren’t half bad either.
I’m jumping on the Super Bowl appetizer bandwagon, not because I’m fond of bandwagons or even because I care about football. To be honest, I don’t know who’s playing, although I did hear something about a team with soft balls, which is always bad. I do know, in a different state, the Hubby is cringing over my lack of sports knowledge, and I suspect when he comes home tonight, he’ll set me straight. In fact, I’m looking forward to it (wink, wink, nudge, nudge).
Here’s the thing and the real reason I’m sharing a second dip recipe this week.
I found myself in the unusual predicament of having leftover cream cheese in the house with no bagels, which is a bit of a travesty if you ask me. I hate to see food go to waste, so I did some rooting around in my fridge and discovered an overabundance of veggies, which is no surprise, and some plain Greek yogurt. Then I did what anyone would do given the circumstance. ♫“I put my hand up on your hip, when I dip you dip we dip. You put your hand up on my hip, when you dip I dip we dip.”♫ Just me? ‘Eh, no matter.
I used my leftover cream cheese and some Greek yogurt to make the most flavorful and veggie packed Garlic and Herb Dip, which would be perfect for a fancy pants crudité platter. Now, if you were to sneak some potato chips in there as well, I wouldn’t tell. In fact, given my love of spuds, I would strongly encourage it. Don’t stop there though because this Dip would be the perfect condiment for a delicious sandwich or the sauciest of veggie burger toppings. It’s veggies on veggies on veggies, which is practically carnivorous, if you ask me, and I like it.
This Dip is light, creamy and textural perfection. I would go so far as to say, it has the perfect dipping consistency. It’s not too thick, where half your potato chip becomes a sacrifice to the dip abyss, tainting the bowl for future dip seekers. It’s also not too thin, where every dippage is a race from the bowl to your mouth, in a hurried attempt not to toss or drip dip everywhere. Who knew dip could be so mischievous?
Despite its devilish ways, I could sing the praises of dip for days. Instead of continuing to prattle on though, I’ll simply suggest you grab your food processor, some seasonings, a few veggies and get dipping.
- 3 cloves of Garlic
- 2 Radishes
- 3 Green Onions, white and green parts
- 3 Carrots, peeled
- 2 Celery Stalks
- 1/2 cup Spinach
- 1/4 tsp. Salt
- 1/2 tsp. White Pepper
- 1/2 tsp. Celery Salt
- 1/2 tsp. Onion Powder
- 1 tsp. Chives
- 1 tsp. Parsley
- 6 ounces or 3/4 cup Cream Cheese, room temperature
- 4 ounces or 1/2 cup plain Greek yogurt
- Toss all veggies into a food processor and mix until broken down, pausing to scrap down sides as needed.
- Add seasonings from the salt through to the parsley, pulse once in the food processor and let sit for 30 minutes. At the end of the 30 minutes, drain any excess liquid.*
- Add the cream cheese, Greek yogurt and mix once more until fully incorporated.
- Refrigerate for at least another 30 minutes, allowing flavors to meld.**
- *I had very little excess liquid although depending on the water content of the veggies you use, this can change.
- **The longer you let the dip sit, the more flavorful it will become.