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French-American

Crudités with Herb Dip

Crisp seasonal vegetables with a creamy herb and garlic dip

cold_biteEasyFrench-American
Prep30 min0Total30 minServes16Tempcold
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy, 🥚 Egg
Recipe
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. 1Combine sour cream, mayonnaise, herbs, garlic, and lemon juice
  2. 2Season with salt and pepper to taste
  3. 3Refrigerate dip at least 1 hour for flavors to meld
  4. 4Prepare vegetables and keep crisp in ice water
  5. 5Drain vegetables well and pat dry
  6. 6Arrange vegetables attractively on large platter around bowl of dip
  7. 7Keep platter chilled until serving
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
martiniginvodkawhite-wine
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French-American◆Easy