Vegetable Platter with Dips are the best way to keep your Thanksgiving guests happy as they wait for the main course! Follow along with Chef Anna Olson’s recipes below and your guests will be praising more than just your Turkey cooking skills!

More Thanksgiving Recipes:

Oven Roasted Ham:
Roasted Applesauce: http://y2u.be/17nCD-CiCy0

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Avocado Yogurt Dressing

Ingredients

1 ripe avocado
3/4 cup (175 mL) Greek yogurt (0% fat is fine)
2 green onions, sliced
1/2 cup (125 mL) fresh basil leaves, mint leaves, cilantro leaves, dill
fronds, or any combination
6 Tbsp (90 mL) rice vinegar
Salt and black pepper

Directions

1. Cut the avocado in half and spoon the flesh into a blender or food processor. Add the yogurt, green onions, herbs and rice vinegar and purée until smooth. Season to taste, transfer to an airtight container and chill until ready to use.

2. You can refrigerate this in an airtight container for up to 4 days.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018

Raspberry Olive Tapenade

Ingredients

1 1/2 cups (195 g) pitted kalamata olives
1/2 cup (25 g) sliced sundried tomatoes
1/2 cup (85 g) fresh raspberries (or frozen, thawed)
1 clove garlic, minced
6 leaves fresh basil
1 tsp finely grated lemon zest
Juice of 1 lemon
3 Tbsp (45 mL) extra virgin olive oil
Black pepper

Directions

1. Place all of the ingredients in the bowl of a food processor and pulse until finely chopped (you don’t want a paste). Transfer to an airtight container, season to taste with pepper and chill until ready to serve. If gifting, spoon the tapenade into little jars and partner with a piece of cheese or a cheese board for the perfect host gift.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018

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