Yogurt Herb Dip and Crudités

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Yogurt Herb Dip and Crudités


Serves 8

1 clove garlic
¼ 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
½ teaspoon salt, plus more for salted water
½ teaspoon hot pepper sauce
½ 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


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. Refrigerate for 1 hour before serving.

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.