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Spring Crudités with Mustard Herb Dip
Amy Traynor
This simple and easy hors d'oeuvres recipe showcases the best of seasonal produce with a zesty mustard and herb dip.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Appetizer
Cuisine
American
Servings
8
people
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Some other ideas for seasonal spring vegetables are: cauliflower, asparagus, beets, artichokes, and radishes.
Keyword
crudites, dip, hors d'oeuvres, mustard, vegetables
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