Happy Foodie Friday, Friends!

Today I’m stirring up a crudités platter with 3 very fun and festive dips, which are perfect for the Holiday season! I love saying “crudités” because 1) it’s lovely to say 2) it’s a fancy French word for raw vegetables.

If you’re looking to add some nutrition to your Holidays, this is the way to do it!

Pro tip: If you want to get that broccoli to look greener, simply blanch and shock with ice water. The goal would be tenderize slightly but not overcook.

The 3 dips include a roasted garlic dip, pesto dip and a red pepper coulis.

Simply toggle between the tabs below to view each recipe. Enjoy!

Roasted Garlic Dip

  • 45 minutes
  • 6 ingredients
  • 6 steps


  • 1 head garlic, top cut off
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Dash of Worcestershire Sauce


  1. Preheat oven to 400 degrees.
  2. Cover garlic with tin foil and roast in oven for 40 minutes.
  3. Combine remaining ingredients in a bowl.
  4. Once garlic is cool enough to handle, remove the cloves from the paper outside. You can squeeze them out like you would toothpaste.
  5. Using the back of a spoon, press the garlic cloves to the bottom of the bowl, turning it into a paste.
  6. Stir together with the wet ingredient mixture. Chill and Serve.

Pesto Dip

  • 5 minutes
  • 7 ingredients
  • 1 steps


  • 2 oz basil, fresh
  • 2 oz spinach
  • 2 cloves garlic
  • 1/4 cup parmesan cheese
  • 1/4 pine nuts, toasted
  • 1/4 cup olive oil
  • 1 tsp salt


  1. Combine all ingredients in a food processor and blend until smooth. Chill before serving.

Red Pepper Coulis

  • 50 minutes
  • 5 ingredients
  • 6 steps


  • 3 each red peppers
  • 4 cloves garlic
  • 1/2 cup walnuts, toasted
  • 1/4 olive oil
  • 1 Tbsp salt


  1. Preheat oven to 450 degrees.
  2. Roast peppers for 45 minutes, turning half way through.
  3. Remove peppers and place in a bowl and cover with plastic wrap to cool.
  4. Once cool, remove the peppers from the bowl, reserving the oils on the bottom for later.
  5. Remove skin and seeds from the peppers, leaving just the red flesh.
  6. Combine peppers, oils, and all remaining ingredients in a food processor and blend until smooth. Chill to serve.

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