Recipe courtesy of Food Network Kitchen
Green Crudites with Yogurt-Dill Dip
Level:
Easy
Level:
Easy

Directions

Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.

Serve with:

Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.

Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.

Persian Cucumbers

Little Gem Lettuce

Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.

Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Southern Collard Greens

Recipe courtesy of Guy Fieri

Spaghetti-Style Green Beans

Recipe courtesy of Katie Lee

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Gina's Best Collard Greens

Recipe courtesy of The Neelys

Collard Greens

Recipe courtesy of Keith Patterson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking