Grilled Vegetable Crudité with Smoky Parmesan Dip

Our Grilled Vegetable Crudité with Smoky Parmesan Dip gives the traditional veggie platter a hearty twist.

Grilled Vegetable Crudité with Smoky Parmesan Dip
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Smoky Parmesan Dip
  1. ½ cup mayonnaise
  2. ¼ cup sour cream
  3. ¼ cup grated Parmesan cheese
  4. 1/8 teaspoon fresh lime zest
  5. 1½ teaspoons lime juice
  6. 1/8 teaspoon smoked paprika
  7. 1/8 teaspoon ground black pepper
  1. 2 ears corn, cut into 3-inch pieces
  2. 8 multicolored mini sweet peppers
  3. 1 avocado, halved, pitted
  4. 1 medium tomato, cut into ¼-inch slices
  5. 1 head broccoli, cut into florets
  6. ½ large red onion, cut into wedges
  7. 2 tablespoons extra-virgin olive oil
  8. 1½ teaspoons kosher salt
  9. ¼ teaspoon ground black pepper
  1. For Smoky Parmesan Dip: In a medium bowl, whisk together mayonnaise and all remaining ingredients. Refrigerate until ready to serve.
  2. For vegetables: In a large bowl, combine corn and all remaining ingredients. Preheat grill to 450°. Brush grill with oil. Grill vegetables until slightly tender, approximately 2 to 3 minutes per side.
  3. Transfer grilled vegetables to a platter, and serve with dip.
Southern Lady Magazine