Crudités With Dip
Recipe: #22638
January 23, 2016
Categories: Appetizers, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, more
"Recipe source: Joy of Kosher cookbook makes two cups of dip which can be stored in the fridge for up to 2 weeks."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (334.8 g)
- Calories 584.3
- Total Fat - 55.2 g
- Saturated Fat - 7.7 g
- Cholesterol - 0 mg
- Sodium - 88.9 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 4.2 g
- Sugars - 4.5 g
- Protein - 4.7 g
- Calcium - 64 mg
- Iron - 2 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place garlic in a small pot or pan and cover with 1 cup of the oil; bring to a boil over medium high heat and reduce to a simmer. Cook until garlic is browned and soft (10 minutes); remove garlic from oil and discard the oil. Let the garlic cool slightly.
Step 2
In a large bowl or measuring cup combine the remaining oil (1 cup) with the soy milk, 1/2 cup of the mayonnaise, scallions, lemon juice, dill, salt and pepper and the cooked garlic in a food processor. Puree until mixture comes together and forms thick dip. Thicken with mayonnaise or thin with water to reach desired consistency. Transfer to a container, cover and refrigerate for one hour or up to 3 days.
Step 3
To serve: spread crushed ice on a rimmed serving tray; place eight small glass cups into the ice. Pour 1/4 cup of the dip into each cup. Fill the glass cups with the vegetables and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
