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Summer Crudites & Dip
Sarah Simms Hendrix
“This beautiful and healthy appetizer board will be the talk of all your summer parties. Just assemble a colorful assortment of crunchy vegetables for dunking in two dips—a cooling herbed blue cheese and a spicy avocado hummus that play very nicely together.”
3 stalks celery (including leaves), cut into 3- to 4-inch sticks
6 multicolored heirloom carrots with tops, halved lengthwise if large
1 cup sugar snap peas
2 medium radishes, thinly sliced
1 cup cherry tomatoes
3 mini cucumbers, quartered lengthwise
2 medium red or yellow bell peppers, cut into strips
1 large candy stripe beet, thinly sliced
1 cup haricots verts
1 recipe Blue Cheese Dip with Herbs (see Associated Recipes; see Tip)
1 recipe Spicy Avocado Hummus (see Associated Recipes; see Tip)
1Arrange vegetables on a platter and serve with dips.
Tip: You'll likely have leftovers of the dips, but both can be refrigerated and saved for later.
To make ahead: The blue cheese dip can be made up to 3 days ahead. The hummus can be made up to 1 day ahead. Cover and refrigerate until ready to serve.