cucumber dill dip recipe and crudité how to
what you’ll need
serves 12
dill dip
- 2 sprigs dill
- 1 cup yogurt
- juice of 1 lemon
- ½ cucumber, seeded
crudités
- carrots
- kale
- radishes
- cherry tomatoes
- baby zucchini
- broccoli
- cauliflower
- asparagus
display
- window box
- 4 large glasses or lined terracotta pots to hold vegetables
let’s do it
cucumber dill dip
- combine dill, yogurt, lemon juice, and cucumber in blender
- mix until smooth
- refrigerate four hours or until dip thickens
- serve with vegetables
crudités
- wash all vegetables
- slice carrots into thick cut strips
- separate and wash kale
- wash radishes, cherry tomatoes and baby zucchini
- wash and cut broccoli, cauliflower and asparagus
- bring large pot of salted water to boil over high heat
- add asparagus, broccoli, and cauliflower to blanch
- remove from pot once vegetables are crisp and barely tender, about 2 minutes
- place blanched veggies immediately into bowl of ice water for about 30 seconds to stop cooking process
- drain and pat dry with kitchen or paper towel
display
- line window box with 4 terracotta pots or large glasses
- fill one pot with kale, one with cauliflower and broccoli, one with asparagus and carrots, and one with radishes
- fill empty spaces of window box (in-between pots) with baby zucchini and cherry tomatoes
- place crudités in center of table with cucumber dill dip and serve
