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Fresh Spring Vegetable Crudité with Creamy Green Goddess Dip

fresh spring vegetable crudité - featured image
Print Recipe

A quick and easy fresh spring vegetable crudité served with a creamy, herbaceous green goddess dip, perfect for entertaining or a healthy snack.

Ingredients

  • Snap peas – crisp and sweet
  • Baby carrots – peeled for tenderness
  • Cucumber – sliced into sticks (English cucumber preferred)
  • Radishes – thinly sliced
  • Cherry tomatoes – halved
  • Asparagus spears – blanched briefly (optional)
  • Greek yogurt – 1 cup (240 ml)
  • Mayonnaise – 1/4 cup (60 ml)
  • Fresh tarragon leaves – 2 tablespoons, chopped
  • Fresh chives – 2 tablespoons, chopped
  • Fresh parsley – 2 tablespoons, packed
  • Garlic clove – 1 small, minced
  • Lemon juice – 1 tablespoon, freshly squeezed
  • Anchovy paste – 1 teaspoon (optional)
  • Olive oil – 2 tablespoons
  • Salt & freshly ground black pepper – to taste

Instructions

  1. Wash all the vegetables thoroughly under cold water. Trim the ends off the snap peas and asparagus. Peel the baby carrots if needed. Slice cucumbers into sticks about 3 inches long and radishes into thin rounds. Halve the cherry tomatoes. If using asparagus, blanch it quickly by boiling for 1 minute, then plunge into ice water.
  2. In a blender or food processor, combine Greek yogurt, mayonnaise, garlic, lemon juice, anchovy paste (if using), olive oil, and chopped herbs (tarragon, chives, parsley). Blend until smooth and creamy. Season with salt and freshly ground pepper. Add water or more lemon juice if dip is too thick.
  3. Optional: Refrigerate the dip for at least 15 minutes to allow flavors to meld.
  4. Arrange the prepared vegetables artfully on a large serving platter. Place the green goddess dip in a bowl in the center or to the side.
  5. Serve immediately and enjoy by dipping the vegetables into the creamy green goddess sauce.

Notes

For a dairy-free version, substitute Greek yogurt with coconut or almond yogurt and use vegan mayonnaise. Anchovy paste is optional and can be omitted for vegan or pescatarian diets. Blanch asparagus briefly and plunge into ice water to keep crispness. Prepare dip ahead and refrigerate for best flavor. Store cut vegetables in airtight containers with damp paper towels for up to 2 days; dip keeps 3-4 days refrigerated.

Nutrition

Keywords: spring vegetable crudité, green goddess dip, healthy snack, easy appetizer, fresh vegetables, party platter, creamy dip

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