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Entrée
Cream Cheese Ranch Dip with Crisp Raw Vegetables
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Preparation time15 min![]()
ServingsPortions 8
- 1 medium-sized shallot finely chopped
- 2 peeled garlic clove finely chopped
- 2 teaspoons flakey sea salt
-
1 cup Violife 100% Vegan Just Like Cream Cheese Original softened
- 1 cup thick style coconut yogurt
- 2 tbsp thinly sliced chives
- 1 tbsp lemon juice
- 1 teaspoon black pepper
- extra virgin olive oil for drizzling
- small handful dill sprigs
For the Vegetables
- 4 Persian cucumbers halved lengthwise
- 2 heads baby bok choy bottoms trimmed and separated
- 1 head fennel trimmed of thick stems and blemishes, cut lengthwise into slices
- 1 small jicama, peeled and cut into ¼-inch julienne
- 1 small golden beet, peeled and thinly sliced on a mandoline
- 1 small orange bell pepper, cut into ½-inch strips
- 8 sweet mini peppers, halved
- 1 bunch small radishes, trimmed of the tops, halved
- 8 small young carrots, peeled and quartered lengthwise
- 3 cups cauliflower florets
- Combine the shallot, garlic, and salt in a medium mixing bowl, mix well, and let sit for 10 minutes, to soften the bite of the shallots and garlic.
- After 10 minutes, add the cream cheese, coconut yogurt, chives, lemon juice, and pepper and stir well.
- Ten minutes or so before you plan to serve, fill a large mixing bowl with ice water, add the vegetables, and let them sit for 10 to 15 minutes.
- Right before serving, drain the vegetables well and pat them completely dry with clean kitchen towels.
- Arrange the vegetables on a platter. Serve the dip alongside, drizzled with olive oil and sprinkled with dill.
