Snack: Crudités with Wasabi Dip

Recipe by Susan Spungen Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax bean

Ingredients

2 teaspoons wasabi powder
2 teaspoons water
1 cup plain, nonfat Greek or Greek-style yogurt
3 ounces fresh goat cheese, at room temperature
Pinch of sugar
Salt
1 medium head of broccoflower or cauliflower, cut into 1 1/2-inch florets
4 celery ribs, cut into 4-by-1/2-inch sticks
1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges
1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks
1/3 cup radish sprouts (optional)

Instructions

In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled.
In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry.
To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.

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