Recipe courtesy of Food Network Kitchen
Save Recipe Print
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

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Green Salad with Homemade French Dressing

Recipe courtesy of The Neelys

Mushroom Croquettes

Recipe courtesy of Food Network Kitchen

Goat Cheese Mashed Potatoes

Recipe courtesy of Ina Garten

Three-Cheese Potato Gratin

Recipe courtesy of Giada De Laurentiis

Cauliflower "Mac" and Cheese Casserole

Recipe courtesy of George Stella

Red Crudites with Romesco Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.