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Restaurants›Connecticut Food and Beverage Trucks LLC›Crudité Recipe

Crudité Recipe

Name: Connecticut Food and Beverage Trucks LLCs Crudité Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 pieces baby carrots; 1 piece English cucumber; 1 piece red bell pepper; 1 piece yellow bell pepper; 8 pieces radishes; 20 pieces cherry tomatoes; 3 pieces celery stalks; 12 pieces sugar snap peas; 1 cups plain Greek yogurt; 0.25 cups mayonnaise; 0.25 cups sour cream; 2 tbs fresh dill, finely chopped; 2 tbs fresh chives, finely chopped; 1 tbs lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp garlic, grated; 1 tsp salt; 0.5 tsp black pepper; 1 cups hummus (store-bought or homemade); 1 tbs tahini; 0.5 tsp smoked paprika; 1 tsp toasted sesame seeds; 4 pieces lemon wedges; 4 pieces fresh parsley sprigs

Inspired by Connecticut Food and Beverage Trucks LLC

Time30m

Serves6

Make Crudité Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

12 pieces baby carrots

1 piece English cucumber

1 piece Red bell pepper

1 piece yellow bell pepper

8 pieces radishes

20 pieces Cherry tomatoes

3 pieces celery stalks

12 pieces sugar snap peas

Dips

1 cups plain Greek yogurt

1/4 cups Mayonnaise

1/4 cups Sour cream

2 tbs fresh dill, finely chopped

2 tbs fresh chives, finely chopped

1 tbs ReaLemon lemon juice

1 tsp extra-virgin olive oil

1/2 tsp garlic, grated

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups hummus (store-bought or homemade)

1 tbs Tahini

1/2 tsp Smoked paprika

Garnish & Extras

1 tsp toasted sesame seeds

4 pieces lemon wedges

4 pieces fresh parsley sprigs

Method

Vegetables

Wash and dry

Rinse all vegetables under cold water and pat dry with a clean towel or use a salad spinner for loose items like cherry tomatoes and snap peas.

Prepare carrots and celery

Trim carrot tops if present. If baby carrots are very thick, split them lengthwise. Trim celery stalk ends, then cut each stalk into 3–4 sticks about 3–4 inches long.

Slice cucumber

Trim both ends of the English cucumber. Cut into 3–4 inch batons: slice the cucumber in half lengthwise, then slice each half into 3–4 spears. Alternatively, for rounds, slice into 1/4 inch thick rounds.

Prepare peppers

Cut the red and yellow bell peppers in half lengthwise. Remove seeds and white membranes. Slice each half into 1/2 inch wide strips about 3–4 inches long.

Trim radishes and tomatoes

Trim radish stems and cut larger radishes in halves or quarters to bite-size. Leave cherry tomatoes whole.

Finish snap peas

Trim any stringy ends from sugar snap peas and leave whole.

Arrange

On a large platter or wooden board, group vegetables by type in visually appealing sections, leaving space in the center or along the edge for the dips. Garnish vegetable clusters with parsley sprigs and lemon wedges.

Herbed Yogurt Dip

Combine base

In a medium bowl, whisk together 1 cup plain Greek yogurt, 1/4 cup mayonnaise, and 1/4 cup sour cream until smooth.

Add flavorings

Stir in 2 tablespoons finely chopped fresh dill, 2 tablespoons finely chopped fresh chives, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon extra-virgin olive oil, and 1/2 teaspoon grated garlic. Taste and adjust seasoning (add more lemon or salt if desired).

Chill

Cover and refrigerate the dip for at least 15 minutes to allow flavors to meld. Bring to room temperature for 10 minutes before serving if chilled longer than 30 minutes.

Transfer to serving bowl

Place the dip in a shallow serving bowl and garnish lightly with a few extra chopped chives or a tiny sprinkle of dill.

Hummus Variation

Enhance hummus

Spoon 1 cup hummus into a small bowl. Stir in 1 tablespoon tahini and 1/2 teaspoon smoked paprika until smooth. If hummus is thick, add 1–2 teaspoons water or lemon juice to loosen to desired consistency.

Garnish hummus

Smooth the top with the back of a spoon, drizzle with a scant 1/2 teaspoon olive oil (optional) and sprinkle 1 teaspoon toasted sesame seeds and a pinch of smoked paprika for color.

Assembly & Service

Place dips

Set the herbed yogurt dip and the hummus variation in separate bowls in the reserved center or edge space on the platter.

Final garnish

Tuck lemon wedges and parsley sprigs around the platter for color and optional squeezing. Offer small spoons for the dips and toothpicks if desired.

Serve

Serve immediately at room temperature for best flavor. If preparing in advance, cover and refrigerate vegetables and dips separately; bring dips to room temperature and pat vegetables dry before arranging 20–30 minutes before serving.