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. More Party Dip Recipes

Susan Spungen
August 2006

Gallery

© Dana Gallagher

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.