This weeks recipe is the perfect holiday snack for those on a health kick and super easy to make. The veggie holiday wreath brings the same amount of joy to your Christmas dinner, without all the extra sugars and unhealthy fats, plus it looks really festive. Unlike most ranch dips, this homemade dip is made from non-fat Greek yogurt instead of sour cream, making it extra healthy and delicious.
1,4 kilograms of broccoli florets
525 grams of trimmed brussel sprouts
350 grams of green beans
175 grams of sugar snap peas (strings removed)
Half a bunch of kale
350 grams of cauliflower florets
9 cherry tomatoes
150 grams of non-fat Greek yogurt
120 milliliters of mayonaise
2 tablespoons of finely chopped shallot
2 tablespoons of chopped fresh dill (or you can use 1 teaspoon of dried dill)
4 teaspoons of white-wine vinegar
1 teaspoon of garlic powder.
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of ground white pepper
Put on a large pot of water to boil and set aside a large bowl filled with ice-water by the stove. Then blanch the broccoli for 1 to 2 minutes in the boiling water and transfer the broccoli into the ice bath to chill. Repeat this step with the brussel sprouts, green beans, and snap peas.
Next up is the dip. Put the yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt, and pepper into a medium-sized bowl and whisk them together until the dip is smooth and even. Once the dip is ready you can transfer it into a serving bowl, in the center of a large circular platter.
Now comes the most fun part: arranging the vegetables. Star of by arranging the kale around the bowl, with the frilly edges on the outside. Then you can start topping the platter with the broccoli, brussel sprouts, green beans, snap peas and cauliflower. To finish off the wreath, garnish with cherry tomatoes.