Korean Ranch with Rainbow Crudité

I love a blank canvas. It makes me think of possibilities and resolve to try again. Maybe that’s why I love this time of year so much. Whatever the good, bad, and ugly from last year, January is always a chance to reset and this year, I’m making something beautiful.

On this blank page, I’m piling on tons of beautiful vegetables and let me tell you that this crudité platter is perfect for your next gathering because all you need to do is assemble the veggies, make the dip ahead of time, and put it all on the table when your guests arrive.

The secret ingredient in this addicting dip is gochujang, or Korean red pepper paste. It’s complex, fruity, and a little floral and when paired with garlic, ginger, and creamy mayo, once you start, it’s hard to stop!

Korean Ranch Dip with Rainbow Crudité (6 servings)

For the dip:

• 1 cup mayonnaise
• 5 TBSP gochujang
• 2-3 garlic cloves, microplaned or finely minced, about 1 TBSP
• 1 small piece of ginger, microplaned or finely minced, about 1/2 tsp
• 1 pinch of salt
• 1 sprinkle of onion powder
• 1 scallion, green parts, thinly sliced

For the platter:

• Assortment of colorful vegetables like cauliflower, blanched asparaus (my favorite!!) carrots, cucumber, snap peas, bell pepper, and radish
• Sturdy potato chips like kettle cooked (optional)

Make the dip. In a small bowl, mix all of the ingredients for the dip. Taste to adjust to your liking.

Prep vegetables. Wash and prep the vegetables and then cut into small sticks or bite size pieces.

Serve. Plate by stacking all of the vegetables in a layered, outward fashion and serve with the dip! Delicious with potato chips as well. ENJOY!