While nothing will top my love for a good cheese board, a close second is a colorful crudité board. It takes the same idea and lightens it up – both for the eye and the stomach. When Here Foods offered to send me a few of their products, I immediately thought how perfect their bean dips would be on a simple crudité board.
The first time I heard of – and tried – Here was during a sampling Maraino’s – shocker! They’re an amazing Chicago plant-based company who sources their ingredients from farmers across the Midwest. I’ve bought their Tomato Black Bean dip multiple times – and I’m obsessed. I love it with tortilla chips or in a burrito bowl. So, when I received a couple of new-to-me flavors, I was excited to try them. (And yes, I kinda broke Whole30 for all of 30 seconds.) I have to try anything and everything before I’d ever write about it on here – and granted I had full faith in all of their products being amazing – I had to try ***two carrots*** with each dip. And yes, it was a delicious two dunks in the dips. Worth the quick break.
I wanted to keep this board easy, simple and seasonal. I aimed for a lot of color using the produce I normally always have in my fridge (with the exception of the radishes). Here’s packaging is minimal and clear, so once the tops come off you can nestle them right onto the board without transferring to a separate bowl. The set up for this took all of 5 minutes – making it the perfect fancy app to bring on the go. I mean – I have a feeling I’ll be repeating this throughout summer at Ravinia, movies in the park or any other picnic where we ain’t got time for fuss.
The full list of Here dips and produce are listed below. I have full confidence you’ll be just as obsessed with their products.
Photos by Kenzie Kokta
Thank you, Here Foods for partnering with me on this post.
Ingredients
- Here Curry Lentil Tumeric Dip
- Here Basil White Bean Dip
- Carrots, sliced
- Snap Peas, blanched
- Radishes, sliced
- Toasted Pita
- Green Beans (blanched)
- Endive (forgot to add this to the final board!)
Directions
- Preheat the oven to 350 degrees and cut the puta bread into sixths. Lightly brush with olive oil and bake for 7-1o minutes. Finish with a sprinkle;e of salt
- To blanch, snap peas and green beans into salted boiling water for 1-2 minutes, Transfer to a bowl of ice water. (This brightens the color of the vegetables, softens them and brings out the flavor.)
- Start curating the board by first staring with the dips, then arrange the vegetables and pita around them.