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Crudite

Explore 25 recipes and more

Mixed-Bean Crudite with Cucumber Ranch Dressing

Ingredients
  • 1 teaspoon salt
  • 1 medium cucumber, peeled and halved lengthwise
  • 1 tablespoon finely chopped shallot
  • 1/4 pound snow peas
  • 3/4 cup sour cream
  • 1/4 pound sugar snap peas
  • 1/4 pound wax beans
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 pound purple beans
  • 1/4 pound haricots verts
  • 3 1/2 tablespoons fresh lemon juice, about 1 lemon
  • 3 1/2 tablespoons coarse salt
  • 3 tablespoons each finely chopped fresh flat-leaf parsley and fresh chives
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Warm Spinach-White Bean Dip with Crudites

Ingredients
  • 5 ounces baby spinach (3 cups)
  • 1 fennel bulb, halved and thinly sliced
  • 1 bunch radishes (about 6), halved, greens trimmed but left intact
  • 1 cup part-skim ricotta cheese
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 12 small carrots, greens trimmed but left intact
  • 1 tablespoon finely chopped fresh chives
  • 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
  • 1 1/2 teaspoons lemon zest
  • 3 stalks celery, halved lengthwise and then crosswise
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
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Creamy Spinach and Sweet-Onion Dip With Crudites

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1 garlic clove, minced
  • 8 ounces (6 cups) fresh spinach, stemmed
  • 1 ounce (1 cup) watercress leaves, coarsely chopped
  • 1/2 avocado, halved, pitted, and peeled
  • 1 cup plain nonfat yogurt, preferably Greek
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving
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Baked Artichoke Dip with Winter Crudites

Ingredients
  • 3 cans (14 ounces each) artichoke hearts in water
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 teaspoons coarse salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 cup grated pecorino cheese (3 ounces)
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup fresh breadcrumbs
  • Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
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Crisp Tofu with Crudites and Sesame-Ginger Dipping Sauce

Ingredients
  • 5 teaspoons coarsely chopped peeled fresh ginger
  • 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
  • 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup tahini
  • 8 ounces green beans, trimmed, steamed until crisp-tender
  • 1/2 teaspoon toasted sesame oil
  • 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips
  • 5 teaspoons low-sodium tamari soy sauce
  • 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
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Simple Piped Crudites

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Feta-and-Cucumber Dip

Ingredients
  • 4 medium cucumbers, peeled
  • Coarse salt
  • 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
  • 6 ounces feta cheese, preferably French, crumbled (1 cup)
  • 1/2 cup finely chopped fresh mint, plus 1 sprig for garnish
  • 1/2 cup heavy cream
  • 5 tablespoons fresh lemon juice (about 2 lemons)
  • Freshly ground pepper
  • Napa cabbage leaves, for lining bowl (optional)
  • Crudites, for serving
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Winter Crudite Salad

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White Crudites with Buttermilk Dip

Ingredients
  • 1 cup low-fat buttermilk
  • 1 cup creme fraiche
  • 1/2 cup coarsely chopped fresh dill, plus more for garnish
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • Crudites, such as celery stalks, white asparagus (peeled and blanched), hearts of romaine, cucumber spears, and endive, for serving
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