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Crudite with Wasabi Dip

October 3, 2008
Earlier, when I said I had given all of the baby shower food recipes, I had overlooked this one.  It sat in draft form on my blog account.  So here you go…
Fear not, this dip isn’t spicy at all.  It’s more mildly tangy from the goat cheese and yogurt than anything. You can use any vegetables you like and they can all be prepared, along with the dip, the day before.  This is another Food & Wine recipe, and serves 10-15 as a party dish.
Ingredients:
2 teaspoons wasabi powder
2 teaspoons water
1 cup plain, nonfat Greek-style yogurt
3 ounces fresh goat cheese, at room temperature
Pinch of sugar
Salt
1 red bell pepper, cut into 1/2 inch sticks
4 celery ribs, cut into 4-by-1/2-inch sticks
1 cucumber,  cut into 4-by-1/2-inch sticks
3 carrots, peeled and cut into 4-by-1/2-inch sticks
1 c snow peas (blanched in boiling water for 1 minute, then rinsed in cold water)
1 c sugar snap peas (blanched in boiling water for 1 minute, then rinsed in cold water)
5 radishes, quartered
Directions:
In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar and season with salt.  Refrigerate until chilled.  Serve alongside vegetables.
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