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Recipe Detail Page
Veggie Tower with Spicy Ranch & Golden White Bean Dips
Summer 2022
A mixture of raw, blanched, marinated and grilled vegetables brings new life to a veggie platter. Throw in a couple of vibrant dips and a towering twist on presentation, and this soirée staple will become the star of the show. Amounts of vegetables are not specified and varieties are suggested, allowing you to choose your favourites and whatever is in season.
Serves 8 to 12
SPICY RANCH DIP
1/4 cup (60 mL) mayonnaise
1/4 cup (60 mL) sour cream
1/4 cup (60 mL) buttermilk
1/4 cup (60 mL) fresh lemon juice
1 tsp (5 mL) onion powder
1/2 tsp (2 mL) garlic powder
1 chipotle in adobo, finely chopped
2 tbsp (30 mL) finely chopped dill
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
Salt and freshly ground pepper to taste
GOLDEN WHITE BEAN DIP
1 can (540 mL) white kidney beans, drained, rinsed
6 dried apricots, chopped
1 garlic clove, minced
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) curry powder
1/4 tsp (1 mL) cumin
2 tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) tahini
1/4 cup (60 mL) olive oil
Salt to taste
MARINATED & GRILLED VEG
Combination of zucchini, mushrooms, Japanese eggplant, cauliflower, mini potatoes and/or sweet potatoes
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) white wine vinegar
2 tbsp (30 mL) Dijon
2 tbsp (30 mL) honey
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried chili flakes
1/2 tsp (2 mL) herbes de Provence
Salt and freshly ground pepper to taste
RAW & CRUNCHY VEG
Combination of radishes, fennel, cucumber, celery, Belgian endive leaves, carrots and/or Little Gem lettuce leaves
BRIGHT & BLANCHED VEG
Combination of broccolini or broccoli florets, green beans and/or sugar snap peas
Salt
1. For the ranch dip, whisk mayonnaise, sour cream, buttermilk, lemon juice, onion powder, garlic powder and chipotle in a mixing bowl. Stir in herbs, salt and pepper. Transfer to an airtight container. Refrigerate up to 5 days.
2. For the white bean dip, combine white beans and apricots in a small saucepan. Add enough water to cover by 1 inch (2.5 cm). Bring to boil over high heat. Reduce to a simmer and cook until beans are very soft and apricots are plump, about 20 minutes.
3. Drain and transfer to a food processor or high-speed blender. Add garlic and spices. Pulse to roughly chop. Add lemon juice, tahini and olive oil. Purée until smooth. (If mixture is too thick, loosen with a few tablespoons of water.) Season with salt. Transfer to an airtight container. Refrigerate up to 5 days
4. For marinated and grilled vegetables, cut into grill-friendly shapes. In a large bowl, whisk oil, vinegar, Dijon, honey, garlic powder, chili flakes, herbes de Provence, salt and pepper. Add vegetables and toss to combine. Cover and marinate at least 30 minutes.
5. Preheat grill to medium.
6. Remove vegetables from marinade, reserving any leftover marinade. Clean and oil grates. Grill vegetables until charred and tender. More delicate vegetables will only take about 5 minutes. More hearty and starchy vegetables will take 10 to 15 minutes or until easily pierced with a knife. Transfer to baking tray and brush with leftover marinade.
7. For raw and crunchy vegetables, cut into desired shapes. To refresh any less-than- perfect veg, soak in a bowl of ice water 20 to 30 minutes. Drain and dry with a clean kitchen towel.
8. For bright and blanched vegetables, bring a large pot of salted water to a boil. Add vegetables, one variety at a time, and swirl for about 10 seconds, just until bright green and very crisp. Transfer to a bowl of ice water. Cool, drain and dry.
Cover and refrigerate up to 1 day.
9. To serve, transfer dips to ramekins and arrange vegetables onto a tiered platter or stacked cake pedestals.
Serves 8 to 12
