Fresh Crudites with Chipotle Dip
By Chef Tom Fraker





Ingredients

Boiling Water Salted to be used for blanching
1/2 pound Asparagus cleaned and ends trimmed
2 cups Broccoli Florets
2 cups Cauliflower Florets
1 1 pound package Sweet Baby Carrots
1 Organic Bell Pepper (use Red Bell Pepper) sliced into sticks
1 Organic Bell Pepper (use Yellow Bell Pepper) sliced into sticks
1 Organic Bell Pepper (use Green Bell Pepper) sliced into sticks
1 pint Organic Cherry Tomatoes


Chipotle Dip

1 c mayonnaise (or vegan mayonnaise)
2 cloves garlic, minced
2 Tablespoons Chiles with adobo sauce, well chopped
Salt to taste
1 Tablespoon minced green onion or chive

Directions

In a bowl, combine the dip mix and sour cream and refrigerate according to the package instructions. Combine all ingredients for chipotle dip except onion or chive and refrigerate at least one hour to marry flavors. You may speed up the process by using a blender or food processor and fold in chives before refrigerating.

Transfer to serving dish and garnish with cilantro leaves.

Bring a pot of water large enough to accommodate asparagus to boil. Blanch the asparagus in boiling water until tender but still crisp. Shock immediately in ice water to stop them from cooking, then drain asparagus on paper towels.

Arrange vegetables around the chilled dip and serve.


Servings:Makes 2 cups dip