Whenever we have dinner guests or family events we try to have an appetizer to enjoy at cocktail hour. One of my most requested appetizers is Blanched Vegetables and Dip. This is a go to recipe that my mom has made for many years, and that I have adopted for home and catering events. These veggies and dip are so much better than your run-of-the-mill grocery store veggie tray. The vegetables are blanched quickly, then shocked in an ice bath. The aldente vegetables are served chilled with the dip of your choice.
To Blanch Vegetables:
We enjoy using fresh vegetables such as green beans, asparagus, carrots, broccoli and cauliflower.
Prepare the vegetables for blanching. Trim ends from green beans and leave whole. Cut tough end from the asparagus and leave whole. Peel carrots and slice on the bias (at an angle) into discs. Cut broccoli and cauliflower into bite sized florets.
Bring a large pot of water to a boil. Cook one vegetable type at a time. I recommend doing the broccoli last- as the broccoli leaves pieces in the water. Boil vegetables until aldente. Immediately remove from water and place in a bowl of ice water. This stops the cooking process and keeps the vegetables aldente (soft but with a slight crunch). Cook time varies between vegetables. Check after 3 minutes then test until they are your desired texture.
Once vegetables have been cooked and shocked in the ice bath they can be stored for up to 3 days in the refrigerator before serving.
A great, healthy dip to serve with your vegetables is Homemade Yogurt Ranch Dip. I always have a batch of Homemade Ranch Seasoning on hand if I want to make any ranch dip or dressing. For dressing you can mix 3 Tablespoons of this seasoning with 3/4 cup Buttermilk and 1 cup of Mayonnaise.
- 2 cups Plain Yogurt
- 3 Tbsp Ranch Seasoning Mix
- ½ cup Buttermilk Powder
- 1 Tbsp Dried Parsley
- 1 tsp Dried Dill
- 1 tsp Onion Powder
- 1 ½ tsp Salt
- 1 tsp Garlic Powder
- 2 Tbsp Dried Mushrooms- ground into a powder
- ¼ tsp Black Pepper
- ½ tsp Sugar
- Combine both ingredient and mix well. Refrigerate for at least 1 hour before service- and up to 2 weeks.
- Combine all dry ingredients. This mixture can be stored in an airtight container for up to 3 months at room temperature.