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Vegetables

Winter Veggie Board with Herby White Bean Dip

Even the gloomiest winter day can have a rainbow with this colorful veggie-packed appetizer board. Arrange a variety of fresh and cooked vegetables on a platter or cutting board and serve with this bright, herby bean dip.

Serves 8
Ready in 22 mins
Prep time 11 mins
Cooking time 11 mins
142 calories per serving

Ingredients

> 1 (15 oz) can no-salt-added white beans, drained and rinsed
> 1/4 cup chopped parsley
> 2 tbsp chopped dill
> 2 tbsp chopped chives
> 2 tbsp olive oil
> 2 cloves garlic
> 1 lemon, halved
> 1 large head broccolini, trimmed, or 1 (12 oz) bag broccoli florets
> 3 cups cauliflower florets
> 1/2 (24 oz) bag steam-in-bag petite sweet potatoes
> 2 heads endive, leaves separated
> 2 watermelon radishes, peeled and sliced, or 1/2 (16 oz) bag red radishes, scrubbed and quartered
> 1 1/2 cups pita chips (optional)

Steps

1
To a food processor, add the beans, parsley, dill, chives, oil, garlic, and 2 tbsp water. Season with salt and pepper. Into food processor bowl, squeeze 1 tbsp juice from the halved lemon and zest 1 half. Purée until dip is smooth, scraping down sides of bowl as needed. If dip is too thick, add water 1 tsp at a time, to desired consistency. Transfer to a serving bowl. Refrigerate until ready to serve.
2
Bring a large pot of salted water to a boil on high, then reduce heat to medium-high. Cut the broccolini into 2-inch pieces. To pot, add Broccolini and cauliflower and cook 1 min. Immediately transfer vegetables to a colander and run cold water over to cool. Dry vegetables with paper towels.
3
When ready to serve, microwave the sweet potatoes according to package directions. Let potatoes cool, then cut into wedges. On a platter or serving board, place bowl of dip. Arrange Broccolini, cauliflower, potatoes, endive leaves, radishes, and pita chips, if using, on platter around dip bowl.

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