Vegetable Crudités with Jalapeño Dipping Sauce

Vegetable Crudités with Jalapeño Dipping Sauce
Photo by Maren Caruso


  • 1 small clove garlic, minced and mashed to a paste
  • 3 lbs. fresh vegetables, trimmed, for dipping
  • 1/3 cup jarred jalapeño slices, drained well
  • 2 cups plain yogurt (preferably not fat-free)
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh cilantro
  • 2 tsp. chopped fresh thyme

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 o...

View full recipe at Fine Cooking


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