vegetable crudities with jalapeno dipping sauce

Name: Vegetable crudities with jalapeno dipping sauce
Ingredients: - 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

(1 RATING)

27 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Oct 16, 2012

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

Rate

prep time

cook time

method ---

yield

Ingredients

- 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

How To Make vegetable crudities with jalapeno dipping sauce

Step 1

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes