Spring is finally almost here and in addition to new cocktail recipes, I have several new spring hors d’oeuvres recipes on the way! Today’s recipe features the Dijon Originale Mustard by Maille in a very easy but incredibly tasty dip for a spring crudités platter. If you’re looking for hors d’oeuvres ideas for Easter or a spring brunch, try this quick Mustard and Herb dip paired with a beautiful display of fresh, seasonal produce.
How to make a delicious and customizable vegetable dip
My inspiration for this spring crudités platter was my mother’s classic herb dip recipe. For as long as I can remember, spring and summer get-togethers featured a spread of fresh vegetables with a simple dip made with equal parts sour cream and mayonnaise and a handful of fresh herbs. The recipe is very customizable and works with a variety of herbs, so it’s great for last minute entertaining or when you’re short on time or ingredients. Lately when I make it myself, I’ve been adding a bit of Maille Dijon Originale Mustard to give it an extra kick. If you like a very flavorful dip, definitely try a combination of mustard and fresh herbs. Another great thing about this basic recipe is that it also makes a delicious sandwich spread! Save any leftovers from brunch and have a fancy herb spread for sandwiches during the week.
What vegetables should I include on a spring crudités platter?
The first vegetable I think of for an early spring crudités platter are sugar snap peas, so I wanted to tweak my family dip recipe to perfectly complement their flavor. I added a tablespoon of Maille Dijon Originale Mustard to lend just enough spicy zip to contrast with the sweet flavor of the fresh peas. For herbs, I used fresh dill and tarragon, which both work beautifully with mustard. I chose a variety of fresh vegetables for the spread, selecting a little of anything that looked good from my local natural foods market. Go for local and seasonal choices first, and then fill in with contrasting colors and textures. I selected sugar snap peas, young carrots, baby cucumbers, cherry tomatoes, baby bell peppers, and endive for a variety of fresh, crunchy flavors.
Some other ideas for seasonal spring vegetables are: cauliflower, asparagus, beets, artichokes, and radishes.
How to assemble a beautiful crudités platter
It’s very easy to make beautiful produce look great on a platter! I wanted to create a symmetrical display featuring a spring floral crown around my dip, so I divided my serving tray into sections for long and short vegetables. I separated by carrots into four sections to highlight each of the four corners of the tray. Next, I placed my baby bell peppers and cherry tomatoes at opposite ends of the tray, and then filled in the smaller areas from there.
- Begin with a layer of some of your longest or largest vegetables, then add a layer of slightly smaller vegetables, allowing a little overlap between each section.
- Fill in any gaps with small items like cherry tomatoes, olives, herbs, or edible flowers.
- Tip: for a beautiful, contrasting display, space out similar colors, textures and shapes. Alternatively, you could arrange a platter like a rainbow, placing all similar colors together, and gradually shifting colors from red to orange to yellow and so on. Remember, there really are no rules, just be creative and arrange the platter in a way that you like best!
If you love Maille mustards, join me in the My Maille Community Facebook group! The group was only launched about a year ago and already has 38,000 very active members. Every day, members share new recipes and lots of inspiration for creating dishes with all of Maille’s products at home. Plus, when the My Maille Community Facebook group hits 40,000 members, Maille will be giving away a ton of Maille products to 40 lucky members!
Spring Crudités with Mustard Herb Dip
For the Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp Maille Dijon Originale Mustard
- 1 1/2 tsp fresh dill, chopped
- 1 1/2 tsp fresh tarragon, chopped
- 1 tsp scallions, chopped
- salt and pepper, to taste
For the Crudites Platter:
- 2 lbs young carrots
- 6 baby cucumbers
- 1/2 lb sugar snap peas
- 3/4 lb baby bell peppers
- 1 pint cherry tomatoes
- 1-2 Belgian endives
- 1/2 cup Castelvetrano olives
For the Dip:
- Add mayonnaise, sour cream and mustard to a small mixing bowl and stir to combine.
- Finely chop the dill and tarragon and fold into the dip.
- Season with a pinch of salt and pepper, to taste.
- Transfer dip to a small serving bowl and garnish with the chopped scallions.
For the Crudites:
- Wash and pat dry all vegetables, scrubbing the carrots (or peeling them, if preferred).
- Trim the carrot greens and place onto the platter as is, or cut into smaller pieces, if desired.
- Cut the baby cucumbers lengthwise into four spears.
- Trim the end of the endive, remove core, and separate the individual leaves.
- Assemble the vegetables and olives on a large serving tray, placing the dip in the center.