Low Sodium Vegetable Crudités with Roasted Garlic Dip

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Low Sodium Vegetable Crudités with Roasted Garlic Dip

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dip

1 head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
See all
1 tbsp olive oil
½ cup full-fat coconut cream
1 tbsp fresh lemon juice
2 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the crudités

2 medium carrots, peeled and cut into sticks
2 medium zucchini, cut into spears
1 small head broccoli, cut into florets
4 stalks celery, cut into sticks
1 small cucumber, sliced into rounds or spears
½ tsp fine sea salt, for blanching water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in parchment paper. Place on the baking sheet and roast for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant when the parchment is opened.
2
Remove the garlic from the oven and let it cool for 15 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a blender or food processor.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!