Crudités with Two Dipping Sauces
A simple appetizer featuring mentaiko dip and herb dip made with cream cheese, served with fresh vegetable sticks.
Ingredients
White cheese (for mentaiko dip)
100 g
Spicy mentaiko, deveined
50 g
Lemon juice
1/4 tsp
White cheese (for herb dip)
100 g
Heavy cream
2 tsp
Finely chopped chives (or your favorite herbs)
1 tsp
Minced garlic
1/4 tsp
Minced shallot (or onion)
1/4 tsp
Salt
a pinch
Pepper
a pinch
Celery (remove tough fibers, cut into 1 cm-wide sticks)
1/2
Cucumber (halved lengthwise, then sliced lengthwise into 6–8 pieces)
1
Red bell pepper (stem and seeds removed, cut lengthwise into 1 cm-wide sticks)
1/2
Yellow bell pepper (stem and seeds removed, cut lengthwise into 1 cm-wide sticks)
1/2
Instructions
1
Make the mentaiko dip
First remove the membrane from the spicy mentaiko, then stir together the white cheese, lemon juice, and all of the ingredients until smooth.
2
Make the herb dip
Combine the white cheese, heavy cream, chives, minced garlic, and minced shallot. Season with salt and pepper to taste.
3
Prepare the vegetables
Strip the tough fibers from the celery and cut into 1 cm-wide sticks. Halve the cucumber lengthwise, then slice each half lengthwise into 6–8 pieces. Remove the stems and seeds from the red and yellow bell peppers and cut lengthwise into 1 cm-wide sticks.
4
Serve
Arrange a bowl of ice cubes as desired and serve the vegetable sticks alongside the two dipping sauces.