Ingredients
- 1 pound asparagus
- 1 pound carrots, sliced diagonally in 1-inch chunks
- 1 pint cherry tomatoes
- 2 heads radicchio
- Herb Dip, recipe follows
Directions
Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Herb Dip:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Yield: 2 cups
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By Camas Lily
Camas
on February 10, 2013
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LOVED this recipe...everyone else did too!
By JustineP
Canonsburg, 78
on April 02, 2012
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I did not add parsley and instead of green onions I used chives since they came back up this spring. It was a hit. I already emailed a friend the recipe. I did double it since I had 2 parties and 2 days and it was just enough. And very easy to make. I did make my own veggie platter and changed what she had used. I also put a pinch of salt in. I salt to taste and never follow what a recipe calls for in case it is to salty for my taste
By MangosSurpriseMe
on December 28, 2011
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Oh my! I'm a dill lover, but I had no idea how good this dip would be. I made a few minor adjustments because I wasn't in my own kitchen, plus I wanted the dip to be low-fat. I substituted the following: reduced fat cream cheese; 16 ounces of light sour cream; a small, red onion, finely chopped; about a 1/4 cup of each herb; and I used her recommended amount of pepper.
Now, I admit that after I mixed the dip and tasted it to adjust the seasonings, I was a bit worried because it tasted like salty-nothingness, but after letting the flavors develop overnight, it was amazing. I'll continue to make this dip for a quick snack here and there.
Don't be fooled by its simplicity--it has amazing flavor.
Read all 16 reviews