Vegetable crudities with jalapeno dipping sauce

Lynnda Cloutier


The heat of a jalapeno spices up this refreshing dip. A tangy alternative with less heat would be to substitute the teaspoon of lime juice for the jalapeno. Dig in with any of your favorite vegetables, such as carrots, asparagus, red pepper slices, cherry tomatoes, broccoli, celery, or fennel. My personal favorite is pea pods. Serves 8 to 10

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2 cups plain yogurt, preferably not fat-free
1/3 cup jarred jalapeno slices, drained while
one small clove garlic, minced and mash to a paste
kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro
2 teaspoons chopped fresh thyme
3 pounds fresh vegetables, trimmed, for dipping

Directions Step-By-Step

in a food processor, pulse the yogurt, jalapenos, garlic, 1/2 teaspoons salt, and 1/2 teaspoon black pepper until uniform slightly chunky, about 1 to 2 pulses.
Transfer to a medium bowl and stir in the cilantro and thyme. Taste and season with more salt and black pepper if needed. You can cover and refrigerate the dip for up to a day before serving. Serve with the vegetables.

About this Recipe

Course/Dish: Vegetable Appetizers