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cold_biteEasyFrench-American

Crudités with Herb Dip

Crisp seasonal vegetables with a creamy herb and garlic dip

⏱️ Prep: 30min0⏰ Total: 30min👥 Serves: 16🌡️ cold
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥛 Dairy, 🥚 Egg

Ingredients

  • 1 bunchcarrots(peeled, cut into sticks)
  • 1 bunchcelery(cut into sticks)
  • 1English cucumber(sliced)
  • 1 headendive(leaves separated)
  • 8 ozcherry tomatoes
  • 1 bunchradishes(halved)
  • 1 cupsour cream
  • 0.5 cupmayonnaise
  • 2 tbspfresh chives(minced)
  • 2 tbspfresh dill(minced)
  • 1 clovegarlic(minced)
  • 1 tbsplemon juice

📝 Make Ahead

Prep vegetables up to 24 hours ahead, stored in ice water. Make dip up to 3 days ahead.

Instructions

  1. Combine sour cream, mayonnaise, herbs, garlic, and lemon juice
  2. Season with salt and pepper to taste
  3. Refrigerate dip at least 1 hour for flavors to meld
  4. Prepare vegetables and keep crisp in ice water
  5. Drain vegetables well and pat dry
  6. Arrange vegetables attractively on large platter around bowl of dip
  7. Keep platter chilled until serving

💡 Pro Tips

Ice water keeps vegetables crisp and vibrant. Dry them thoroughly before plating or they'll water down the dip. Cut vegetables into dippable sizes. The dip improves with time as herbs infuse. Add variety with seasonal vegetables like blanched asparagus or snap peas.

📜 History

Crudités, from the French word for raw vegetables, became fashionable at American parties in the 1970s as health consciousness grew. The presentation elevates simple vegetables into an elegant centerpiece while providing a lighter option alongside richer appetizers.

🍸 Pairs Well With

Also pairs well with:

martiniginvodkawhite-wine