Last Updated July 7th, 2021 at 10:29 pm by Lisa
Crudités with Green Goddess Dip is an easy appetizer. Serve veggie cups and a purple cabbage "bowl" for a unique relish tray at your party.
The little dipping cups are great for guests to enjoy munching on veggies at summer picnics, cookouts, or pool parties.
In French, Crudité literally means raw food, or raw vegetables served with a dip. And Crudite is really just a fancy word we use to describe a veggie tray or what my Mom always called a relish tray.
Entertaining on the patio by the pool is my favorite way to relax with friends and family. Cool crisp crudité is refreshing and hydrates on hot Summer days...
You Will Need
A Crudités is a traditional easy appetizer that consists of several different types of sliced, raw vegetables. Served with a vinaigrette or dipping sauce, they are even more delicious, and a cool healthy snack. A carved-out purple cabbage makes the perfect bowl for your favorite veggie dip, serve with vegetables cut into sticks, strips, and bite-size pieces.
Assorted raw vegetables are served with this easy appetizer, typically with a dip like a ranch dip or green goddess.
Easter egg radishes
celery sticks
colorful mini carrots
cucumber sticks
jicama sticks
bell pepper strips or mini bell peppers
green beans
broccoli
snap peas
cauliflower
cherry tomatoes
It is best to cut veggies for crudites in thin and long strips or small bite-size pieces. That makes them great for dipping and easier to eat.
Washing Vegetables
- Crudités are raw veggies, wash them carefully to remove any yucky germs.
- Vegetable cleaning is easy; simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water.
- Rinse with clean water, then refrigerate all cut vegetables in zip-top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.
Cabbage Dip Bowl Tips
Slice a 2-inch portion off the top of the cabbage, purple ones are so pretty. Next, using a small paring knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip.
This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits. Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
Fill with dip, chill, and serve...
Let's Make The Dip
- 1 large purple cabbage, carved out for the dip bowl
- 1 cup greek yogurt
- ½ cup mayonnaise
- ½ cup chopped parsley
- 3 tablespoons chopped green onions or chives
- 3 tablespoons anchovy paste optional
- 3 tablespoons tarragon wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove crushed garlic or ½ teaspoon minced garlic from jar
- pinch of sea salt and pepper to taste
Combine ingredients in a blender until smooth for about 30 seconds and chill in a container. It Will last in the fridge for about a week, toss the extra into a salad during the week.
More Easy Appetizers
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Crudités and Green Goddess Dip
Ingredients
crudité veggies
- Easter egg radishes
- celery sticks
- mini carrots or sliced carrot sticks
- cucumber sticks
- jicama sticks
- bell pepper strips or mini bell peppers
- green beans
- broccoli
- snap peas
- cauliflower
- cherry tomatoes
green goddess dip
- 1 large purple cabbage ("dip bowl")
- 1 cup Greek yogurt
- ½ cup mayonnaise
- ½ cup parsley (chopped)
- 3 tablespoons green onions or chives (chopped)
- 3 tablespoons anchovy paste optional
- 3 tablespoons tarragon wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove crushed garlic or ½ teaspoon minced garlic from jar
- pinch of sea salt and pepper to taste
Instructions
red cabbage dip bowl:
- Slice a 2 inch portion off the top of the cabbage. Next, using a small paring knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip. This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits. Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
- Serve on a large board or platter. Place the cut vegetables in long rows, pour the light green goddess dip into the cabbage bowl, or into small clear cups. Place a few sticks of each veggie into small clear cups for guests and kids to "grab and go"! Or people can dip right into the dip bowl, (no double dipping of course...LOL)
light green goddess dip:
- Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for about a week.
- Serve as a dip, or toss with salad greens for a dressing.
clean your veggies:
- Crudités must be washed carefully to remove any yucky germs.
- Vegetable cleaning is easy, simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water. Rinse with clean water, then refrigerate all cut vegetables in zip top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.
I love the presentation of this, the colors look so fresh and inviting. I was so excited to use the red cabbage as the dip bowl. Everyone thought that was so pretty and there was no bowl to clean! I will be making this again as a light Easter appetizer. Also, your comment about using vinegar to wash veggies - what is this magic I have never heard of? Is there nothing vinegar won't do? Wow, thanks for that invaluable tip!
This looks beautiful! Perfect for spring and summer entertaining. Thank you for inspiring me each time I visit.