Day 78 : Feta & Herb Dip with Crudites

Time to start throwing in some healthier recipes again after all the holidays and celebrations lately!  Tonight, after a busy day running errands, we decided to have a simple and light dinner.  Crudites (pronounced Crew-dee-tay) is an assortment of raw vegetables with either a vinaigrette or dipping sauce.  It’s often seen as an appetizer, but like we did tonight it makes a great light meal served with something like a rotisserie chicken.  Neither one of use are big fans of most cooked vegetables, so this is perfect for us.  Crudites are also great for parties and appeal to everyone from kids, to vegetarians, to dieters alike.  They are simple to put together and you can even take a bit of help and get pre-cut veggies from the store if you are pressed for time.  With a little bit of effort crudites can also be a great center piece to any table scape.  You can put them in a basket as I did tonight, or you can do a more of a bouquet type presentation.  With all the different colors it looks so beautiful, and FRESH!

Tonight I used a mixture of broccoli, cauliflower, baby carrots, snow peas, and radishes, but you can also use bell pepper strips, asparagus, celery, green onions, or whatever else you like.  The dip was very nice and I liked the tangy-ness of the feta paired with the freshness of the herbs.  The beans gave it a nice creamy consistency, and a boost of protein of course.  I might add some lemon zest next time, or a bit more of the parsley, but as with everything you can tweak to your tastes.  Just have fun with it!  Oh and the best part… it’s pretty guilt free I’d say!

 

Feta & Herb Dip with Crudites

Serves : makes 2 cups of dip                Time to make : 20 minutes

Ingredients :

  • 1 (15 oz.) can of white beans, rinsed and drained
  • 3/4 cup nonfat plain yogurt
  • 1/2 cup feta, crumbled
  • 1 T. lemon juice
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 1/4 cup fresh mint
  • 1/4 cup fresh chives
  • various raw vegetables, washed and cut up in pieces

Directions :

  1. Combine the beans, yogurt, feta, lemon juice, garlic salt, and pepper in a food processor until smooth.
  2. Add in the fresh herbs and pulse until well combined.
  3. Chill until ready to serve.

 

Advertisements

The URI to TrackBack this entry is: https://culinaryexplorer365.wordpress.com/2011/03/20/day-78-feta-herb-dip-with-crudites/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: