Learn how to assemble a crudité platter from My Food and Family for your next party. Try our Radicchio and Endive Crudité Platter for a crunchy, tasty appetizer option this season with a garlic sour cream dipping sauce.
What You Need
Original recipe yields 10 servings
1 small head radicchio
3 small heads Belgian endive
1 cup sour cream
1/4 cup KRAFT Garlic Aioli
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1 Tbsp. chopped fresh parsley
Add To Shopping List
Let's Make It
Cut radicchio lengthwise into quarters, making sure all leaves for each quarter are attached at bottom of wedge Cut each radicchio piece lengthwise into 4 thin wedges, again making sure all leaves are still attached at bottom of each wedge.
Remove and discard any browned outer leaves from endive heads. Carefully peel endive leaves away from the core; set aside. Discard core.
Mix remaining ingredients until blended.
Serve dip with the radicchio and endive dippers.
Drizzle olive oil lightly over dip before serving.
Prepare using BREAKSTONE'S Reduced Fat or light sour cream.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.