Vegetable Crudités with Jalapeño Dipping Sauce

Vegetable Crudités with Jalapeño Dipping Sauce
Photo by Maren Caruso

Ingredients

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

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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