We’ve found the ultimate cruditti dish, featuring spicy chimichurri and onion sauce

We’ve found the ultimate cruditti dish, featuring spicy chimichurri and onion sauce

There’s no denying that spring is the best season for delicious, fresh vegetables, and we’ve found the perfect way to take advantage of that advantage: a colorful and flavorful crudité dish, featuring spicy chimichurri and balsamic onion sauce.

Food Network’s Marcela Valladolid, co-host of the kitchen The creator of this delicious Latin-inspired recipe has only one rule: “If they grow together, they go together.” All of the vegetables pictured above came straight from her organic home garden and were cut into different sizes to add texture and crunch to the dish. So, grab your knife and get ready to slice, bite, and dip.


  1. For the Crudité dish:
    Pick peas
  1. For the balsamic onion sauce:
    2 tablespoons olive oil
    1 1/2 cup chopped onions
    1/4 teaspoon salt
    2 tablespoons balsamic vinegar
    1 cup sour cream
    1 cup mayonnaise
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper
  1. For spicy chimichurri:
    1 cup fresh parsley, packed
    1/2 cup fresh coriander, packed
    1 leek, chopped
    4 roasted garlic cloves
    2 small red peppers, crushed
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/3 cup of red wine vinegar
    1/2 cup olive oil


For the Crudité dish:

  1. Cut the raw vegetables and put them aside in a serving dish.

For the balsamic onion sauce:

  1. Heat the oil in a large frying pan over medium heat. Add onion and 1/4 teaspoon kosher salt.
  2. Add balsamic vinegar. Cook and stir until the onions caramelize and turn a nice golden brown, about 20 minutes.
  3. Remove the onions from the heat and cool.
  4. Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Add onions when cool.
  5. Cover the dip and place it in the refrigerator for at least two hours before serving.

For spicy chimichurri:

  1. Add parsley, cilantro, shallots, garlic, crushed red pepper, salt, and pepper to a food processor. Pulse for 5-10 seconds to combine.
  2. With the food processor running, slowly add the vinegar, then the olive oil until combined.
  3. Drizzle over vegetables.

Photo credit: Isabella Martinez Funke

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