At cocktail hour, serve crunchy vegetables complete with their own dip. Their "bowls" -- hollowed-out baguette slices -- are meant to be eaten, too.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Blanch asparagus until bright green, about 20 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

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  • Blanch beans in the boiling water until bright green, about 15 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

  • Blanch carrots in the boiling water until bright orange, about 15 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

  • Cut baguettes into 1 1/2-inch-thick slices, alternating between diagonal and straight cuts. Cut out the center of each piece, making sure not to cut all the way to the bottom. Fill each cavity with blanched vegetables, leaving space at the front for dip; spoon in 1 1/2 teaspoons dip. Garnish with parsley or chives.

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