Sauce for raw vegetables with aperitif : Dips

Bâtonnets de légumes pour trempette (c) Yulia Furman shutterstock

Sauce pour crudités (c) margouillat photo shutterstock

Sauce for crudités (c) neem photo shutterstock

Hop hop and if we took the aperitif? But not something very fat and heavy. Let’s go for a aperitif both healthy and greedy. And it’s easy too if you opt for the “dips” formula, where the vegetables crunchy plunge deliciously into the homemade sauces .

Thank you who?

An aperitif where everything is fine!

From the English word “to dip”, the dip is a bite that is dipped in a sauce to create a delicious chord. Ideal as an aperitif, the dips formula allows you to share a convivial moment around freshly cut vegetables and various sauces. To be combined, according to your desire and appetite, with slices of bread (wholemeal, walnut, rye…), Mexican nachos, pita… The objective is to play with colors, flavors and textures!

Vegetable stars!

Almost all the fresh vegetables available on our stalls are ready to plunge for a healthy and multicolored aperitif! To alternate cuts and textures, do not hesitate to associate raw vegetables (cauliflower florets…) for their crunchiness. and cooked vegetables (like asparagus) for their melting. If necessary, consider vegetables and mini-vegetables packed in trays or bags to save time.

Bâtonnets de légumes pour trempette (c) Yulia Furman shutterstock

Vegetable sticks for dip (c) Yulia Furman shutterstock

You will serve them:

  • In sticks : cucumber, zucchini, carrot, mini-fennel, bell pepper, celery branch…
  • In districts tomato, melon, watermelon…
  • In washers : cucumber, zucchini…
  • Whole : radish, cherry tomatoes, button mushrooms, asparagus, small potatoes (previously cooked in water or steamed, in the microwave oven in its adapted bag).

Send the sauces! 

To offer your aperitif dips all its greedy dimension, propose to your guests a beautiful assortment of sauces.

As a base, you can use curd cheese, mascarpone or fromage frais, heavy cream or – in light mode – 0% yoghurt with salt, pepper, minced shallot, fresh aromatic herbs (chives, parsley, mint, dill, coriander…), spices (mustard, curry, cumin, paprika, five spices, nutmeg, cinnamon…) and fresh lemon juice.

The variations are almost infinite! You can also be inspired by these great classics to “spread” or “diper” with breadsticks (nature, sesame, thyme and olive oil, etc.):

  • Guacamole. Crush 1 or 2 ripe avocados with a fork, add the juice of 1 lime, 1 small bird pepper (or, sweeter, a little powdered Espelette chilli pepper), 1 seeded tomato in dices, 1 half white onion sliced thinly, freshly chopped coriander. Salt and pepper to taste. By clicking here you will discover all my guacamole recipes.
  • Hummus with rocket. Mix 400 g of cooked chickpeas, 2 nice handfuls of arugula, 1 clove of garlic, 2 tablespoons of olive oil, salt and pepper. Butter to decorate your radishes. Delicately add some finely chopped parsley leaves and chives to the softened butter, season with salt and pepper.
  • The Greek tzatziki. Peel and grate 1 cucumber (spin-dry carefully), mix it with ½ liter of yogurt (Greek of course!), with 1 chopped clove of garlic, chopped fresh dill and a drizzle of olive oil. Season with salt and pepper. Click here to discover my tzatziki recipe.
Tzatziki comme en Crète

Tzatziki as in Crete

  • Tuna rillettes. Mix 250 g of canned tuna, 2 shallots, 1 natural yoghurt, a few capers, 1 bunch of chives. Season with salt and pepper. Click here to discover another recipe for tuna rillettes.
  • The pepperade. Mix 1 bell pepper previously roasted in the oven and peeled, 1 plain yoghurt, fresh parsley and thyme. Add salt. Add a drizzle of olive oil before serving.

By clicking here you will find all my spread recipes.

5 tips for a successful aperitif dip

  1. Offer toothpicks (or wooden spikes) and small napkins to facilitate the tasting.
  2. Cut the ingredients to the right sizeSo that only one “dip” per piece is possible and that it corresponds more or less to one bite.
  3. Make sure your sauces are of good consistency. Serve them firm enough to keep your guests’ dignity and, incidentally, their clothes immaculate!
  4. Chop more finely for a “spread” the ingredients of your homemade sauces (like the cucumber in the tzatziki), to avoid falling small pieces right after the dip!
  5. Focus on decoration Small glasses to arrange the sticks, small bowls for slices and quarters of vegetables … Color above all! Small portions will always be more flattering, like precious little bites.

Think of the sweet beaks

For a dinner aperitif, prolong the pleasure by flattering the sweet beaks, always in the spirit of dips. For example, offer an assortment of fresh seasonal fruit: strawberries, peach-nectarine wedges, melon, watermelon, apricot, apple, pear, etc. Accompanied by small jars of melted chocolate, salted butterscotch, honey, thick crème fraîche or whipped cream, grated coconut.

Soak in the creamy element and then roll the piece of fruit in the crispy element. Yummy!

Boire un verre (c) goccedicolore.it shutterstock

Drink a glass (c) goccedicolore.it shutterstock

According to a file from www.lesfruitsetlegumesfrais.com

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