Every party menu needs a little color (although I'd be content to just eat all the CHEESE and BREAD). The combo of crisp veggie crudités with creamy Parmesan herb dip is an irresistible one that I'll be making way beyond the holiday season!
I've never seen people at a party polish off a vegetable tray like they actually wanted to eat it. It's always the meatballs, cheese boards, and anything involving puff pastry that are the first to go. However, I've been serving these crudités with creamy Parmesan herb dip for a few years now and have to say, for a veggie platter, it holds it's own. People that don't typically like raw vegetables love them with this dip. They tell me that they'd be more likely to pack veggies for lunch/snacks if they had some of that wonderous dip {and it really is delish)!
So if you're looking to add a little color to your Christmas chili dinner, appetizer party, or to nibble on through a busy week of holiday activities, I'd say start with this recipe! I've made it twice this month already - once for a party, and a second time for Ryan and I to eat with lunch during the week!
Truth be told, arranging piles of veggies on a board with dip can be pretty fun! I love to play with color this way and think it's one of my favorite parts of party prep. Of course, the veggies you will find on my boards will vary quite a bit depending on the time of year, what's in season, and what's looks good and has a good price at the store! I think you can save a lot of money when you buy whole vegetables and then cut them yourself into whatever shape you like. Some of my favorite crudités are cucumber, asparagus, sugar snap peas, and radishes. I still can't bring myself to enjoy bell peppers, but I include them for color anyway!
Tips
- Vary the color, texture, and flavor of your veggies. Include ones that have a slightly sweet flavor, like tomatoes, carrots, or bell pepper, and contrast that with something spicy or bitter, like radishes or endive.
- Know which veggies should be blanched for optimal color and texture. Asparagus, broccoli, and snap peas all have a better color and texture when they've been in a pot of boiling water for about 30 seconds, then plunged into an ice bath for 30 seconds more. It takes away some of the bitter raw flavors and brings out the natural sweetness. Plus, you'll get a more vibrant, gorgeous hue of green!
- Use a high-quality fat in the dip. Fat carries flavor and enhances the mouthfeel of veggies. The cream-top, European-style yogurt I use in my dip really lends a smooth flavor and velvety texture to this recipe. Brown Cow is my absolute favorite brand for this! If I use full-fat yogurt, I'll typically go for reduced-fat sour cream and buttermilk to keep things in check.
- Fresh herbs and high-quality ingredients will make your dip truly irresistible! Please, please, PLEASE use fresh herbs in this dip. Or in any party dip. And freshly-grated, good-quality Parmesan cheese. Little factors like this make such a huge difference in the flavor department, and it's the holidays, after all!
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Are you ready to get make these crudités with creamy Parmesan herb dip? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes!
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Crudite with Creamy Parmesan Herb Dip
Ingredients
For the dip:
- 1 cup whole milk yogurt
- 1 cup sour cream
- ⅓ cup buttermilk
- 1 cup freshly grated Parmesan cheese (finely grated on a microplane)
- 2 tablespoons fresh lemon juice
- 1 tablespoon hot sauce, such as Louisiana
- ½ teaspoon Kosher salt, add more to taste
- 1 teaspoon freshly-cracked black pepper, add more to taste
- ⅓ cup thinly-sliced chives
- ½ cup fresh dill, chopped
- 1 tablespoon chopped fresh thyme
For the crudite (choose any combo of the following):
- 2 whole English cucumber, quartered and cut into strips
- 2 whole red and yellow bell pepper, cut into ½’’ thick strips
- 4 large carrots, peeled and cut into ½’’ thick strips
- 1 ½ pounds asparagus, trimmed and blanched (place stalks in boiling, lightly salted water for 30 seconds, transfer to an ice bath for 30 seconds, then pat dry)
- 3 cups crackers
Other veggie options:
- Celery, cut into strips
- Sugar snap peas, blanched (place stalks in boiling, lightly salted water for 30 seconds, transfer to an ice bath for 30 seconds, then pat dry)
- Cherry or grape tomatoes
- Radishes, sliced into round
- Endive leaves
Instructions
- In a medium bowl, whisk together the yogurt, sour cream, buttermilk, Parmesan, lemon juice, hot sauce, salt, and pepper. Fold in the fresh herbs with a rubber spatula. Cover and refrigerate 30 minutes and up to 1 day before serving to let the flavors meld together. Serve chilled with vegetable crudites and crackers arranged on a platter.
Notes
- For the best flavor and texture, try to use whole milk yogurt. If you are serving this dip at a party, go full throttle and use full-fat sour cream as well. Your guests will taste and appreciate the difference!
- Freshly-grated Parmesan cheese and fresh herbs are what make this dip something truly special. It truly will not taste the same with green bottle Parmesan and dried herbs. So please try to use fresh! Sam’s and Costco always have really good prices on authentic, aged Parmigiano-Reggiano cheese from the Parma region of Italy, so I like to buy a wedge, use what I need, then wrap tightly in chunks and freeze for later.
Pin this, pretty please!
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