V is for Very Delicious Veggies



On Friday, I hosted the Doctoral Visiting Days Social at my house. The gathering was a potluck so fortunately I didn’t have to do a lot of cooking. Whenever I’m going to a potluck and I’m not sure there is going to be 1) anything I like or 2) anything healthy, I make sure to sign up for something that fulfills both of these criteria so I know I’ll have something to eat.

This delicious veggie tray certainly fits the bill. It turned out much better than I imagined.



First, I whipped up two quick batches of White Bean Dip and Black Bean Dip in the food processor. These were inspired by this recipe for Simple Black Bean Dip. The White Bean Dip wasn’t very good (it was kind of runny and lacked flavor) so I won’t bother with posting the recipe. The Black Bean Dip was really good though. It included 1-1/2 cans drained and rinsed black beans, olive oil (I didn’t measure but I’m guessing 1 tablespoon or so), cumin (a few hearty shakes), garlic, and a dollop of plain nonfat Greek yogurt. Whirl in the food processor until smooth. Yum.

For the dippers, I had (clockwise from top): English cucumber slices, (pre-cut) carrots, zucchini slices, cherry tomatoes, celery sticks, yellow bell peppers strips, and orange bell pepper strips.

This Very Delicious Veggie platter made for a yummy, healthy appetizer. I especially liked the bell peppers, zucchini slices, and cherry tomatoes with the black bean dip. This is the perfect, healthy way to start a party and a quick, easy dish for any potluck. Enjoy!