Assemble a pretty platter of crudités with a variety of fresh veggies and dips, such as the Roasted Red Pepper Dip from The Junior League of Houston’s classic Stop and Smell the Rosemary.
Assemble a pretty platter of crudités with a variety of fresh veggies and dips, such as and the Roasted Red Pepper Dip from The Junior League of Houston’s classic Stop and Smell the Rosemary.
Ingredients
For the Crudite Platter:
Assorted vegetables, such as celery, carrots, jicama, radishes, red and yellow bell peppers, cucumbers, haricot vert, and sugar snap peas
For the Roasted Red Pepper Dip:
4-ounce jar roasted red peppers, drained
4 ounces sun-dried tomatoes packed in oil, drained and patted dry
2 cloves garlic
2 teaspoons ground cumin
1 to 2 pickled jalapeños, coarsely chopped
¼ cup chopped fresh cilantro
1 bunch green onions, white part only, coarsely chopped
6 ounces cream cheese, softened
½ teaspoon salt
Directions
For the Crudite Platter:
Slice the veggies into sticks and rounds – whatever shapes you like. Arrange on a platter and serve with a bowl of Roasted Red Pepper Dip (recipe below) or another dip of your choice.
For the Roasted Red Pepper Dip:
Press the peppers between paper towels to remove the excess liquid. Otherwise, the dip will be too runny.
Process the peppers, tomatoes, garlic, cumin, 1 jalapeño, cilantro, green onions, cream cheese, and salt in a food processor until smooth. Correct seasonings, adding more jalapeño if desired.