Serve fresh Garden Crudités in Light Green Goddess Dip in a bright purple cabbage bowl or in little cups for brunch, a spring shower, or garden pool party!
Purple cabbage makes the perfect bowl for a dip!
Dippers for our crudités board:
Easter egg radishes (yes that is their real name!), celery sticks, mini carrots, cucumber sticks, jicama sticks, bell pepper strips, and green beans.
Gorgeous Garden Crudités in Light Green Goddess Dip served by the pool on a hot day.
Sounds like the healthy Spring and Summer plan!
What is Crudité?
A Crudités is a traditional appetizer that consists of several different types of sliced, raw vegetables. Served with a dip, they are even more delicious!
How should you cut these veggies?
These veggies are best cut thin and long! That makes them great for dipping, too!
How do you make the dip?
It’s so easy!
You need:
And here’s how to make it:
Don’t forget to put it in a bowl!
Entertaining on the patio by the pool is our favorite way to relax with friends and family. Cool crisp crudité with light green goddess dip is refreshing and hydrating on a hot Spring or Summer day! Enjoy..
All The Best Dishes,
Lisa Torres
XO
- Easter egg radishes
- celery sticks
- mini carrots or sliced carrot sticks
- cucumber sticks
- jicama sticks
- bell pepper strips
- green beans
- 1 large purple cabbage for the dip bowl
- 1 cup greek yogurt
- 1/2 cup mayonnaise
- 1/2 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 1/2 teaspoon minced garlic from jar
- pinch of sea salt and pepper to taste
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Slice a 2 inch portion off the top of the cabbage. Next, using a small pairing 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.
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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)
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Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for about a week.
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Serve as a dip, or toss with salad greens for a dressing.
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Crudités must be washed carefully to remove any yucky germs.
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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.
Nutrition information is for dip only.
For chilling bottles at your garden party, make a beautiful DIY Garden Party Frozen Floral Ice Bucket:
Fresh from the garden, try Crostini: Spring Garden Edible Flowers and Herbs:
This looks beautiful! Perfect for spring and summer entertaining. Thank you for inspiring me each time I visit.
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!