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Crudités with Two Dipping Sauces

A simple appetizer featuring mentaiko dip and herb dip made with cream cheese, served with fresh vegetable sticks.

16 min
Easy
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Crudités with Two Dipping Sauces

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.