Compost Crudites With Ranch Dirt Dip Recipes

JELLY WORMS IN DIRT

Steps:

• Put 3 cups water in a pan, bring to a boil and turn off the heat. Stir in the strawberry and unflavored gelatin until completely dissolved. Stir in the cream. Pour the hot liquid into a bowl and let stand until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a tall drinking glass wide enough to hold all the straws, cut out a circle from the slice of bread to fit in the bottom of the glass. Bundle the straws together with a rubber band and stand them up in the glass, pressing the bottom ends into the circle of bread.
• Using a spouted measuring cup, pour the gelatin mixture into the tops of the straws. Refrigerate until chilled and set up completely, 1 1/2 to 2 hours.
• Put the chocolate wafers in a resealable plastic bag and crush with a rolling pin. Arrange the crushed cookie on a plate or in a cleaned flower pot.
• Use the back of a flat wooden spoon to push the gelatin out of the straws. Toss the jelly worms into the crushed cookies, leaving some to stick out.

COMPOST CRUDITES WITH RANCH DIRT DIP

Steps:

• In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve.
• Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with "soil" made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive.

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

RANCH FUN DIP

Steps:

• Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
• Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
• Serve dip with crudités.
• Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.