Holiday Vegetable Platter With Herbed Avocado Dip

Holiday Vegetable Platter With Herbed Avocado Dip

Photo Credit: Goran Kosanovic for The Washington Post & Food Styling by Bonnie S. Benwick for The Washington Post

Ingredients

FOR THE DIP

Flesh of 2 ripe avocados

4 scallions (trimmed), white and green parts, coarsely chopped

1/2 cup lightly packed fresh tarragon

1/2 cup, lightly packed flat-leaf parsley

1/4 cup chopped chives

1 cup plain, low-fat Greek yogurt

2 tablespoons white wine vinegar

1/2 teaspoon salt

FOR THE VEGETABLES

1 pound haricots verts (thin French green beans), trimmed

2 medium red bell peppers, seeded and cut into thin strips

1 pint grape tomatoes

3 large Belgian endives, cored, leaves separated


Directions

For the dip: Combine the avocados, scallions, tarragon, parsley, chives, yogurt, vinegar and salt in a food processor; puree until fairly smooth. Transfer to a medium bowl. Unless you’re serving it right away, press plastic wrap directly on the surface (to prevent browning).

For the vegetables: Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.

Add the haricots verts to the boiling water; cook/blanch for about 1 minute, so they become bright green yet are still crisp. Use a Chinese skimmer or large slotted spoon to transfer them to the ice-water bath; cool, then dry on paper towels.

When ready to serve, place the bowl of dip at the center of a platter. Arrange the haricots verts, red bell peppers, grape tomatoes and endive leaves around it.

Makes  12 servings (makes about 3 cups)

Serving size:  1/4 C

Per serving: Calories 80; Total Fat 4g; (Sat Fat 1g); Protein 4g; Carb 9g; Fiber 4g; Cholesterol 0mg; Sodium 110mg, Sugar 4g

 

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