Name: Edible Centerpiece Vegetable Crudités with Greek Goddess Dip
Prep time: 20 min
Cook time: 10 min
Yield: yields 2 cups
Ingredients: 2 large carrots or a bunch of baby carrots; 1 English cucumber; 1 red bell pepper; 2 celery spears; 1 bunch of radishes; 1 basket cherry tomatoes; A selection of your favorite herb sprigs and lettuce leaves (such as basil radicchio and endive); ¾ cup plain Greek yogurt; 1 cup sour cream; ¼ cup parsley leaves; 1 Tbsp mint; 2 Tbsp dill; 1 Tbsp tarragon; 1 tsp dried leaf oregano; ½ tsp ground cumin; 1 Tbsp fresh lemon juice; 2 lemons zested; ¼ cup capers; salt and pepper to taste; Jordan Extra Virgin Olive Oil to garnish

Create an edible centerpiece of vegetables for your next dinner party, served with our zesty, Greek-inspired herb dip. This easy recipe makes the perfect food and wine pairing appetizer to complement the bright acidity and fresh fruit flavors of Jordan Chardonnay.

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Instructions

yields 2 cups

Prep time: 20 minutes

Cook time: 10 minutes

Rinse and cut the vegetables into small bite-size shapes. Arrange in bento boxes or a divided dish that can be used as a centerpiece. To prepare the crudités in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.

In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.

Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra virgin olive oil.

Also try with our authentic hummus or grilled eggplant baba ganoush.

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Ingredients

2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots
1 English cucumber, peeled and cut into 3” batons
1 red bell pepper, seeded and cut into batons or triangles
2 celery spears, peeled and cut into 3” batons
1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)
1 basket cherry tomatoes
A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip

¾ cup plain Greek yogurt
1 cup sour cream
¼ cup parsley leaves, chopped
1 Tbsp mint, chiffonade (shredded)
2 Tbsp dill, chopped
1 Tbsp tarragon, chopped
1 tsp dried leaf oregano, crumbled
½ tsp ground cumin
1 Tbsp fresh lemon juice
2 lemons, zested
¼ cup capers, drained and chopped
salt and pepper to taste
Jordan Extra Virgin Olive Oil to garnish

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Edible Centerpiece Vegetable Crudités with Greek Goddess Dip

Instructions

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