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Yogurt Herb Dip and Crudités
Yogurt Herb Dip and Crudités
Ingredients
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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 |
Instructions
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.
