SKELETON CRUDITE
Steps:
- Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. Refrigerate.
- Assemble skeleton.
KID FRIENDLY CRUDITES
Provided by Aaron McCargo Jr.
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a mandoline, thinly slice carrots in wide strips. Lay flat and cut out as many shapes as possible with small cookie cutters. Slice the sides of the peppers. Lay flat and again, cut out shapes with cookie cutters.
- To serve, arrange the carrots, peppers and broccoli on a platter surrounding the Smoky Ranch Dip.
- In a small serving bowl, mix all ingredients until well combined.
CRUDITES WITH BALSAMIC DIP
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
KALEIDOSCOPE CRUDITE
Provided by Food Network
Categories appetizer
Time 1h
Yield approximately 1 pint
Number Of Ingredients 11
Steps:
- Combine sour cream, garlic, lemon juice, salt and pepper. Refrigerate for 1 hour and up to 8 hours. When ready to serve top with peppers.
HALLOWEEN VEGETABLE TRAY WITCH WITH HERB DIP
This cute-but slightly scary!-witch is easy to construct (no special tools needed) and sits in the center of a fun, healthy Halloween snack or appetizer. We've given some crudité options here to round out the platter, but feel free to use whatever raw vegetables you like. The creamy green dip can be made a day ahead.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day.
- For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
- Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch's face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
- Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch's hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
- Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
- Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.
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