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+ servings

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
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 8 people


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.


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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