Tips for Veggies and Dip
Everybody enjoys a good veggie platter - follow these tips to build the best veggie platters!
The Right Picks
- Go for what's in season and choose vegetables of different colours.
- The more varieties of colourful vegetables, the prettier your platter will be!
- Make sure to choose different textures and sizes as well.
- Variety is key so even include some pickled veggies! Think pickled beans, cucumbers, etc.
Keep it Fresh
- Wash your veggies with cold water and make sure to pat dry
- If you're cutting the veggies, make sure to do it within 2 hours of serving
- Blanch other vegetables such as potatoes
While ranch dip is a solid choice, how about mixing things up and try something new!
- 6 medium beets (1 1/2 pounds), trimmed
- 2 small garlic cloves, minced
- 1 small red chile, seeded and minced
- 1 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- Preheat the oven to 350°F. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
- Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and puree. Season with salt. Scrape into a wide, shallow bowl.
- 3 medium-sized eggplants
- 1/2 cup tahini (sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- half bunch flat-leaf parsley
- pinch of paprika, for garnish
- Preheat the oven to 375°F.
- Prick each eggplant a few times with a fork, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
- Taste, and season with additional salt and lemon juice, if necessary. Drizzle with olive oil and sprinkle with paprika to finish.
Roasted Carrot & White Bean Dip
- 2 cups roughly chopped carrots
- 2 cloves garlic, peeled
- 2 sprigs rosemary
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-oz) can rinsed and drained cannellini beans
- Heat oven to 400°F
- Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes.
- Let cool, discard rosemary then transfer to a food processor. Add cannellini beans, and more salt and pepper; purée until smooth.