Jalapeño Dip Crudité Cups
Individual, fresh and easy to grab, they give guests something to snack on without ever needing to pause. They add color, crunch, healthy fats and fiber, especially alongside lighter seafood dishes.
Prep Time: 10 min
Cook Time: 10 min
Servings: 6–8
Ingredients
- 1 container ¡Yo Quiero! Jalapeño Dip
- 1 cup sugar snap peas
- 1 English cucumber, sliced into spears or rounds
- 4–6 radishes (some left whole, some thinly sliced)
- 1 small head radicchio, leaves separated
- Optimal: carrots, bell peppers, cherry tomatoes, endive or any seasonal vegetables
Directions
- Prep the vegetables: Wash and dry all vegetables thoroughly. Slice cucumbers into spears or rounds. Trim radishes and leave some whole while thinly slicing others for visual contrast. Separate radicchio into individual leaves.
- Layer the dip: Spoon ¡Yo Quiero! Jalapeño Dip into the base of small serving cups or shallow bowls, spreading it evenly to create a thick layer.
- Assemble: Arrange vegetables upright in the dip, mixing colors and textures for a full, abundant look. Use a combination of whole and sliced vegetables to create dimension.
- Serve: Serve immediately, or chill briefly until ready to enjoy.
- Finishing Tip: Drizzle lightly with olive oil and sprinkle with flaky salt or cracked pepper just before serving.
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