What about grape tomatoes, cucumbers, carrot chips, celery, jicama, or peppers? If you use cauliflower, broccoli, asparagus or snow peas...I would blanch them. Why do you blanch the veggie? It makes the vegetable slightly softer than raw, yet maintains its color, crispnesss & increases nutrient retention.
Prompt and full chilling IMMEDIATELY after briefly cooking is KEY! (*there are a couple of 'how to blanch' website links at the end of this entry)
I could probably do a blog entry almost every day on dip possibilities. The options are endless. Super easy...store-bought hummus, tapenade or baba ghanoush. http://working4wellness.blogspot.com/2010/04/baba-ghanoush-what-eggplant-dip.html
DIY- sour cream based dips, guacamole, salsa, light salad dressings-etc.
Please post links or comments to this or my FB page with your favorite dip recipes, or a crudite I haven't mentioned here. http://www.facebook.com/pages/Working4wellness/209193069113596?sk=wall
I would love to hear about them.
Wishing you well,
Traci Miller, RD, LD
traci@working4wellness.net
*blanch recipes
http://www.vegancoach.com/blanched-asparagus.html
http://www.emerils.com/recipe/7043/Blanched-Asparagus
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Fun and easy to do homemade hummus with canned garbanzo beans and delicious flavored olive oil. I use the lemon from Con Plop here in Austin. Works fine even without Tahini!
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