You know what every holiday party needs? A beautiful platter of vegetables served alongside a delicious dip.
But not just any ranch dip served with baby carrots. Oh. No.
A dip full-of-flavor and vegetables that are anything but expected. Like where I’m going here?
I took three types of onions: green, leeks and shallots. I charred them in the broiler. And then I turned them into a delicious dip.
Instead of serving it with the usual carrots, celery and pepper strips, I served it with baby boiled potatoes, mini romaine leaves, roasted brussels sprouts and fresh carrots with tops. (Technically speaking, crudités are raw vegetables, but there’s no need to get technical today.)
It was a welcome change. Other unexpected crudité ideas: roasted cauliflower or winter squash slices, thinly sliced beets or fennel, lightly steamed broccolini or haricot verts and any baby lettuce that’s sturdy enough to stand up to a dip.
If you are trying to eat more vegetables (who isn’t!?) try this dip. It’s reminiscent of the classic onion dip, but it’s made from real onions (not dehydrated ones) and the flavor will have you grabbing for vegetables like you never thought was possible!
- 2 small leeks, cleaned and cut lengthwise
- 2 shallots, peeled
- 1 small bunch of green onions
- 1 Tbsp olive oil
- 1 cup light sour cream
- ½ cup mayonnaise
- juice from ½ lemon
- few drops of worcestershire
- salt & pepper
- crudités for serving
- Pre-heat broiler.
- Drizzle leeks, shallots and onions with olive oil.
- Broil for about 10 minutes, until slightly charred.
- Let cool a bit and chop all onions, removing roots of green onion.
- Stir together remaining ingredients and let chill for at least two hours before serving.