Time to get dipping beetroot, okra and even raw sprouts...
Celery, cucumber and carrot. Crudités can be a bit predictable at times, right?
Not any more. We've got some genius ideas for veggie dippers and tasty dips for the next time you’re putting together a nibbles platter for a party or picnic.
Shake things up by throwing in some more interesting fruit and veg – how about slices of crunchy green apple, crisp chicory or sticks of bright, beautiful beetroot? Even raw Brussels sprouts and broccoli florets are delicious for dunking.
It’s time to dip into something new. Or, we should say, dip something new in. Here are some raw-some ways to shake up your crudités.
Simply break off the leaves to use as natural scoops. The slightly bitter flavour means chicory pairs perfectly with blue cheese dip and this mild, sweet salsa.
A lady perhaps wouldn’t dip her fingers into this aioli. But ladies’ fingers, as okra is sometimes known, could have been designed for that very purpose. The seeds in these slender pods are edible – so they don’t need much prep, either.
Wash and slice the tops off radishes before halving or serving whole. The pepperiness works wonderfully with buttery dips, like guacamole or houmous. Delish.
Break broccoli into florets and dunk into anything thick and creamy – this fresh little number with broad bean and mint, for example.
These crunchy wedges will be divine with anything cheesy, while the sweetness balances this earthy beetroot dip beautifully. Or dunk slices of apple into peanut butter for dessert, crudité style.
Go for the finer, more willowy stalks of asparagus that can be crunched raw, and serve with a lemon-based dip like the tahini lemon one in this recipe. Delicate and delicious.
Peel and slice raw beetroot for the most colourful crudité on the platter. Uncooked, beets are extra juicy and sweet, working especially well with this creamy feta dip.
Lightly blanched green beans aren’t just good for a side dish or salad niçoise. Try them with this roasted garlic houmous and sour cream dips, like this one bursting with garlic and chive. They come perfectly formed for dipping, too – all you need to do is trim the ends.
Not a fan of boiled Brussels? Try them raw. You might just sprout a whole new love for the crunchy little rounds, especially smothered with a zingy dip such as this lemon and dill delight.