Crudités with Wasabi Dip

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 beans that are blanched until crisp-tender.

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  • Total Time:
  • Servings: 4

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  • 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)

How to make this recipe

  1. 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.

  2. 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.

  3. To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.

Make Ahead

The dip and vegetables can be refrigerated overnight. Cover the crudités with a damp paper towel and plastic wrap.


One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber.

Contributed By Photo © Dana Gallagher Published August 2006

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