Crudité Platter With Balsamic Onion Dip and Drizzled Spicy Chimichurri
Food Network's Marcela Valladolid [1]
Ingredients
- For the crudité platter:
Carrots
Cauliflower
Snap peas
Celery
Radishes
- For the balsamic onion dip:
2 tablespoons olive oil
1 1/2 cups chopped onion
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon pepper
- For the spicy chimichurri:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 shallot, chopped
4 roasted garlic cloves
2 small crushed red peppers
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Directions
For the crudité platter:
- Cut up the raw vegetable and set aside in a serving platter.
For the balsamic onion dip:
- Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon kosher salt.
- Add balsamic vinegar. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes.
- Remove the onions from the heat and cool.
- Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool.
- Cover and refrigerate the dip for at least 2 hours before serving.
For the spicy chimichurri:
- Add the parsley, cilantro, shallot, garlic, crushed red pepper, salt, and pepper to a food processor. Pulse for 5-10 seconds to combine.
- With the food processor running, slowly add the vinegar and then the olive oil until blended.
- Drizzle over vegetables.
Information
- Category
- Appetizers
- Cuisine
- South American
- Yield
- 1 large platter