My obsession with this dip began with the Bistro Fries at Nordstrom's Bistro (is there a better reward after a long day of spending lots of money?) and continued with the Crudite at True Food Kitchen. Easy to make, I've tweaked over the years, and we now very much enjoy this as a snack before dinner, or sometimes, even dinner! Photographed here with sliced Radishes, Carrots, Celery, Brussel Sprouts and Purple Cabbage. You can make this vegan or vegetarian (see notes in recipe). Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything! Time: 10 minutes Ingredients:
Instructions: Blend all the ingredients in a food processor or using an immersion blender. To store, place in an airtight container - it should keep a few weeks. Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything!
1 Comment
5/24/2019 02:30:34 am
I am not the best person when it comes to cooking, but I am one who is willing to learn. I do not really understand why people hate cooking that much. I mean, sure, there are times when it gets hard, but that is the challenge of cooking. This blog of yours made me realize how great cooking is, so I thank you with all my heart. I would love to share your blog to my friends, if that is okay with you.
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