Yogurt Herb Dip and Crudités

Name: Yogurt Herb Dip and Crudités | Thermador Recipes
Ingredients: 1 clove garlic; 1/4 cup fresh mint leaves, packed; 1 cup fresh flat-leaf parsley leaves, packed; 1 green onion, chopped; 1 anchovy; 2 cups plain greek yogurt; 1 teaspoon lemon juice; 1/2 teaspoon salt, plus more for salted water; 1/2 teaspoon hot pepper sauce; 1/2 cup green beans, trimmed; 10 radishes with tops, cleaned; 10 baby carrotes with tops, cleaned; 14 cherry tomatoes; 1 heart celery, including leaves, cut into sticks; 1 endive, leaves separated

Bright and lively, this herbed Greek yogurt dip combines garlic, fresh mint and parsley with a savory anchovy boost, lemony brightness and a touch of heat. Whip it up in a food processor, chill to let the flavors meld, and serve alongside blanched and chilled vegetables—green beans, radishes, baby carrots, cherry tomatoes, celery and endive—for an easy, make-ahead, crowd-pleasing appetizer that serves 8.

Ingredients

8 servings:

1 clove garlic

1/4 cup fresh mint leaves, packed

1 cup fresh flat-leaf parsley leaves, packed

1 green onion, chopped

1 anchovy

2 cups plain greek yogurt

1 teaspoon lemon juice

1/2 teaspoon salt, plus more for salted water

1/2 teaspoon hot pepper sauce

1/2 cup green beans, trimmed

10 radishes with tops, cleaned

10 baby carrotes with tops, cleaned

14 cherry tomatoes

1 heart celery, including leaves, cut into sticks

1 endive, leaves separated

Instructions

Step 1

In a food processor, combine garlic, mint, parsley, green onion, and anchovy and pulse to chop. Add yogurt, lemon juice, salt, and hot pepper sauce and puree until smooth.

Step 2

Refrigerate for 1 hour before serving.

Step 3

Prepare an ice bath in a large bowl and set aside. Fill a large pot with salted water and bring to a boil. Blanch and shock green beans and asparagus. Serve dip with chilled vegetables on a large platter.