Featured in our Holiday 2024 Food + Entertaining article, Simply Entertaining, crudités with creamy pistachio dip is the ultimate party snack for when you are looking to go far beyond the average bowl of onion dip. It is salty, creamy (and even a little crunchy).
Crudités with Creamy Pistachio Dip
Course: AppetizersServings
40
Ingredients
1 ½ cups raw, unsalted shelled pistachios (7 ounces)
1 large shallot, minced
¼ cup Champagne vinegar or white wine vinegar
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 large garlic clove, minced
½ cup extra-virgin olive oil
2 cups crème fraîche
¼ cup minced flat-leaf parsley
2 tablespoons minced tarragon
Salt and freshly ground pepper
10 large Belgian endives, preferably red and green varieties, separated into leaves (or very thinly sliced colorful radishes)
Directions
- Preheat the oven to 350 degrees. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.
- Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened.
- Drain the shallots and stir them into the mayonnaise along with the crème fraîche, parsley and tarragon. Stir in the ground pistachios and season with salt and pepper. Serve with the crudités.
Notes
- Recipe from Naomi Hebberoy, Food & Wine
- Make Ahead: The dip can be made the day before and refrigerated overnight.
