Vegetable Crudités with Jalapeño Dipping Sauce
The heat of a jalapeño spices up this refreshing vegetable dip. A tangy alternative with less heat would be to substitute a teaspoon of lime juice for the jalapeño. Dig in with any of your favorite vegetables, like carrots, asparagus, red pepper slices, cherry tomatoes, broccoli, celery, or fennel.
2 cups plain yogurt (preferably not fat-free)
1/3 cup jarred jalapeño slices, drained well
1 small clove garlic, minced and mashed to a paste
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
2 tsp. chopped fresh thyme
3 lbs. fresh vegetables, trimmed, for dipping
In a food processor, pulse the yogurt, jalapeños, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper until uniform but 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 pepper if needed. (You can refrigerate for up to one day before serving.) Serve with the vegetables.
Photo: Maren Caruso
I did not care for the flavor of the yogurt the first time I made this, so I substituted the yogurt for full fat sour cream, and made this carb free! Delicious. It was the hit of the barbecue I attended.
This dip had great flavor, but it turned out to be very runny. I had to add cream cheese to it to thicken it up (and I was sure to avoid fat-free yogurt as noted).