by: Kate McMillan
Prep Time
15 minutes
Yield
6 servings
Prep Time
15 minutes
Yield
6 servings
summary
For a stunning and fresh appetizer idea, try our lovely crudité coupes with fresh crisp veggies and tangy and herby feta-buttermilk dip. The beauty of this appetizer is that it's a no-cook idea and can be prepped entirely a few days in advance. Just assemble right before you serve.
ingredients
- 1 cup plain full fat Greek yogurt
- â…” cup crumbled feta
- ¼ cup buttermilk
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons chopped fresh chives
- 2 scallions, dark and light green part only, finely chopped
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 carrots, peeled and sliced
- 1 watermelon radish, peeled and sliced
- 1 bunch asparagus, woodsy ends trimmed and blanched
directions
- Add the greek yogurt, feta, buttermilk and lemon juice and zest to a food processor fitted with a metal blade or a blender. Purée and then transfer to a small mixing bowl. Stir in the parsley, chives, scallions, salt and pepper. Adjust seasoning with salt and pepper, as needed.
- Divide the dip into 6 coupe glasses and arrange vegetables, standing up, on one side. Serve at once.
notes
How to blanch asparagus: bring a pot of water to a boil, drop in asparagus, cook for 3 minutes for thin spears, drain and immediately plunge into ice water to stop the cooking. Drain again.
You can make this dip up to 3 days in advance and keep, covered, in the refrigerator. Vegetables can be cut and stored in an airtight container in the refrigerator up to 2 days in advance.
If you don’t have coup glasses, you can use short wide glasses.
You can use any vegetable that is sturdy enough to stand up in a glass including: cucumber, celery, fennel and bell peppers.
For the best display, choose an arrangement of vegetables in a variety of colors.
