Spring Vegetable Crudité Platter

Ingredients

Vegetables

• 1 bunch baby carrots with tops, trimmed and peeled
• 8 oz sugar snap peas, strings removed
• 1 bunch baby radishes, trimmed and halved
• 8 thin asparagus spears, woody ends trimmed
• 4 small baby turnips, quartered
• 1 English cucumber, cut into 4-inch spears
• 2 Belgian endives, leaves separated
• 1 cup cherry tomatoes

Aioli

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh herbs (chives, parsley, or tarragon), minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Herb Dip

• 1/2 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

Equipment Needed

• Large serving platter or wooden board
• 2 small bowls for dips
• Sharp paring knife
• Vegetable peeler

Instructions

1. Prep vegetables: Prepare all vegetables by washing, trimming, and cutting as specified. Pat completely dry with paper towels. Arrange vegetables in groups on a large platter, keeping similar colors separated for visual appeal.
2. Make aioli: Make herb aioli by whisking together mayonnaise, minced garlic, lemon juice, fresh herbs, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning as needed.
3. Make yogurt dip: Prepare herb yogurt dip by combining Greek yogurt, dill, chives, lemon zest, and salt in another small bowl. Stir until evenly mixed and herbs are well distributed.
4. Chill and serve: Place both dips in small bowls on the platter alongside vegetables. Cover entire platter with plastic wrap and refrigerate for 2 hours. The vegetables should feel crisp and cold, and dips should be well-chilled when ready to serve.

Nutrition Facts

Per Serving (1 serving)