Crudités With Dip
Created by ellie on January 23, 2016
- Servings: 9
- Prep Time: 1h
- Cook Time: 10m
- Recipe #22638
Ingredients
- 6 garlic cloves
- 2 cups oil (canola oil)
- 1 cup soy beverage (plain)
- Mayonnaise
- 4 scallions, white and light green parts, chopped
- 1/4 cup lemon juice
- 2 tablespoons dill, chopped
- Kosher salt
- Pepper
- 8 cups chopped vegetables (assorted vegetables, cut up, for dipping)
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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