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Fresh Spring Vegetable Crudité Platter with Easy Creamy Herb Dip

fresh spring vegetable crudité platter - featured image
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A vibrant and healthy spring vegetable crudité platter paired with a silky, herbaceous creamy dip. Perfect for quick entertaining and light snacking.

Ingredients

Scale
  • 1 cup asparagus spears, trimmed and blanched
  • 1 cup rainbow radishes, sliced thin
  • 1 cup baby carrots, peeled
  • 1 cup sugar snap peas, trimmed
  • 1 cup cucumber, cut into sticks (preferably English cucumber)
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, assorted colors, sliced
  • ½ cup sour cream (or Greek yogurt)
  • ½ cup cream cheese, softened
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1–2 tablespoons milk or water to thin, if needed

Instructions

  1. Wash all vegetables thoroughly under cold water.
  2. Trim asparagus ends and blanch in boiling water for 1-2 minutes until bright green and slightly tender. Immediately plunge into ice water to stop cooking and preserve crispness. Drain well.
  3. Slice radishes thinly, peel and trim baby carrots, trim sugar snap peas by snapping off ends and removing the string.
  4. Cut cucumbers into sticks about 3 inches long, halve cherry tomatoes, and slice bell peppers into strips.
  5. Arrange all vegetables artfully on a serving platter, grouping colors and shapes for visual appeal.
  6. In a mixing bowl, combine softened cream cheese and sour cream. Whisk until smooth and creamy.
  7. Add chopped chives, parsley, tarragon, minced garlic, lemon juice, salt, and pepper. Mix well.
  8. If dip is too thick, add milk or water one tablespoon at a time until silky consistency is reached.
  9. Taste and adjust seasoning as needed.
  10. Transfer dip to a bowl and place in the center or side of the vegetable platter. Garnish with extra chopped herbs.
  11. Serve immediately or chill for up to an hour before serving.

Notes

Blanch asparagus to keep them tender but crisp. Soften cream cheese before mixing to avoid lumps. Fresh herbs are essential for best flavor. Prep veggies up to 2 days ahead stored in airtight containers with damp paper towels. Dip keeps 3-4 days refrigerated.

Nutrition

Keywords: crudité, spring vegetables, creamy herb dip, healthy snack, appetizer, easy recipe, vegetarian, gluten-free

Find it online: https://katedishes.com/fresh-spring-vegetable-crudit-e-platter-with-easy-creamy-herb-dip-recipe/