Crudites with Balsamic Dip

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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Balsamic Dip:

1 tablespoon Dijon mustard

1 tablespoon honey

1 shallot, minced

2 tablespoons balsamic vinegar

1/4 cup olive oil

1 tablespoon freshly squeezed lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper


4 carrots, peeled and sliced

2 Belgian endives, separated

1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips

1 fennel bulb, trimmed, cored and sliced into bite-size pieces

1 bunch radishes, trimmed

1 cup teardrop tomatoes, stemmed


  1. Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.