Description
Healthy
Servings
4
Preparation time
30 Minutes
In the south of France they've been dipping it for years, and even at that nice French bistro around the corner, raw vegetables with dips - also known as crudité - are increasingly on the menu. Despite being a feast for the eyes, it is a delicious light and fresh snack, super healthy and with the right dip also incredibly tasty.
In France, "anchoïade" is the most famous dip: a mixture of anchovies, garlic, black olives and olive oil. But in this recipe, I like to take a different tack and show you how to use an artichoke dip, a beet goat cheese dip and a pistachio pesto to make the perfect French cocktail plate. Easy to prepare, colorful and to be honest: the way to get the kids (and yourself) some vitamins!
can of artichoke hearts (240 grams)
2 tbsp tahini
2 tbsp lemon juice fresh
2 cloves of garlic
½ tsp salt and pepper
½ tsp cumin
handful of arugula
50 grams of pistachios
1 clove of garlic
½ tsp sea salt
50 grams of pecorino
200 ml extra virgin olive oil
3 red beets ready-to-eat
125 grams of soft goat cheese
1 tbsp lemon juice
1 tbsp. honey
1 tbsp toasted pine nuts
pepper and salt to taste
For all dips: add together and blend in a food processor
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