Chef Tom Fraker
Fresh Crudites with Chipotle Dip
Fresh Crudites with Chipotle Dip
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
2 cups dip
Prep Time
1 hour 15 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
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1/2 pound asparagus, cleaned and ends trimmed
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2 cups broccoli florets
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2 cups cauliflower florets
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1 (1 pound) package Sweet Baby Carrots
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1 organic red bell pepper, sliced into sticks
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1 organic yellow bell pepper, sliced into sticks
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1 organic green bell pepper, sliced into sticks
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1 pint Organic Cherry Tomatoes
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1 cup mayonnaise or vegan mayonnaise
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2 cloves garlic, minced
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2 tablespoons chiles with adobo sauce, well chopped
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Salt to taste
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1 tablespoon minced green onions or chives
Chipotle Dip
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.
Related Recipes
Filed in:
Appetizer,
Asaparagus,
Asparagus,
Baby Broccoli,
Bell Pepper,
Broccoli,
Cauliflower,
Cherry Tomatoes,
Chives,
Fresh Crudites with Chipotle Dip,
Garlic,
Green Onions,
March Maddness,
Organic Asparagus,
Organic Bell Peppers,
Organic Cauliflower,
Organic Cut Sweet Baby Carrots,
Organic Garlic,
Organic Green Onions,
Sweet Baby Carrots
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