RECIPE

Crudités with Wasabi Dip

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 2 teaspoons wasabi powder
    2. 2 teaspoons water
    3. 1 cup plain, nonfat Greek or Greek-style yogurt
    4. 3 ounces fresh goat cheese, at room temperature
    5. Pinch of sugar
    6. Salt
    7. 1 medium head of broccoflower or cauliflower, cut into 1 1/2-inch florets
    8. 4 celery ribs, cut into 4-by-1/2-inch sticks
    9. 1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges
    10. 1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks
    11. 1/3 cup radish sprouts (optional)

Directions

  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.

Notes

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