Spring Crudités with Mustard Herb Dip
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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For the Dip:
Maille Dijon Originale Mustard
fresh dill, chopped
fresh tarragon, chopped
salt and pepper, to taste
For the Crudites Platter:
sugar snap peas
baby bell peppers
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.
crudites, dip, hors d'oeuvres, mustard, vegetables
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