When my favorite veggies are piled high in the produce section, it brings my heart joy. I literally do a little shopping cart dance when asparagus is in abundance. I am desert born and raised, after all, and warm sunny weather makes me feel that all is well in the universe!
So I wanted to make a platter of crudites (raw or slightly blanched vegetables for dipping) that is really a work of edible art. This spring platter fits the bill, especially if you add some roasted asparagus dip in the center of a cabbage bowl. I created the dip with the same flavors of the warm artichoke dip/spread, on lightened up. The dip is delicious – like roasted asparagus with a hint of briny artichoke hearts.
Use whatever veggies you like – but I recommend blanching the tougher vegetables a bit to soften them – I did mine in the microwave oven.
Put this on your buffet or table at your next party and you will get rave reviews – guaranteed.
— posted by Donna
ROASTED ASPARAGUS DIP
8 ounces asparagus
1 tablespoon olive oil
8 ounces low fat cream cheese
1/2 cup low fat Greek yogurt
1 jar (6 ounces) marinated artichoke heart
1 teaspoon cayenne pepper sauce
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss asparagus with olive oil and spread on a baking sheet. Bake at top of oven for about 12 to 15 minutes, until softened and lightly browned. Let cool to room temperature.
Place asparagus, cream cheese and yogurt in food processor and blend until smooth. Drain the artichoke hearts, reserving the liquid. Add artichoke hearts to food processor and blend until smooth. Add in as much liquid as desired, to make the dip a thick liquid.
Add in cayenne pepper sauce and blend and then taste and add salt and pepper as desired.
Serve with raw vegetables for dipping.
Other crudite wonders: