SPRING CRUDITÉS GRAZING BOARD with GREEN HERB DIP & MINI "CARROT" PEPPERS

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

Crudités is the new charcuterie!  Treat your family and friends to a fun and healthy Spring Crudités Grazing Board, filled with all your favorite spring vegetables that sparkle with liveliness and color. Served with Green Herb Dip and Mini “Carrot” Peppers, this is perfect for Easter! 

Crudités are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or with other dipping sauces, and are perfect for Easter and other springtime celebrations. We love everything French, so bring on the Spring Crudités!

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

SPRING VEGETABLES MAKE THE BEST ​CRUDITÉS:

Crudités are always a crowd favorite, but they really shine in the spring. Take a look around your produce section, or visit one of first farmers market of the season for young spring veggies like asparagus, baby carrots, French beans, radishes, sugar snap peas or baby corn. They taste especially good right now when we’re craving something fresh and crunchy!

Spring is all about fresh fruits, veggies, flowers and EASTER, so why not incorporate all of that delightfulness into one amazing presentation?  

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

TIPS & TRICKS FOR THE BEST SPRING CRUDITÉS:

• Use fresh produce that is in season and try to buy organic produce if you can. You may have asparagus poking up in your garden right now, but the local farmers market is a great place to start your search. Trader Joes and Whole Foods are always a great option as well - they always have a great selection of organic produce. If you're making this for a crowd, Costco is my go-to for fresh organic produce!
• Look for vibrant, rich colors! I'm having a heck of a time finding Watermelon Radishes this year - grab them if you are lucky enough to find them. When sliced up, the beautiful bright pink and lime green is so vibrant and festive! Early in the spring you can also find purple cauliflower and orange cauliflower.
• If you're including green vegetables (such as asparagus, green beans or sugar snap peas), blanch the veggies for about a minute to bring out the color.
• Include as many different types of vegetables as you can! To shake things up, you can use roasted or pickled vegetables as well.
• Include at least two different dips or spreads. We love fresh dill dip, spinach dip, soft cheese spreads, seasoned cream cheese, or any variety of humus - Beet Humus adds a blast of purple color and is so good!
• Curly-leafed lettuce (endive, radicchio or live lettuce) make great borders for your platter.
• You can wash, rinse and prepare your vegies ahead of time and store them in small storage containers, covered with a damp paper towel the fridge until you're ready to assemble.
• Trimmed and cut veggies keep surprisingly well in the refrigerator for days with only one exception - tomatoes! Tomatoes will become mushy if refrigerated.
• For premium freshness, prepare your platter within 2 hours of party time, or prepare and wrap your platter in plastic wrap and store in refrigerator until you are ready to serve.

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

PERFECT VEGETABLES FOR A SPRING CRUDITÉS GRAZING BOARD:

• Artichoke
• Cherry Tomatoes
• Fresh Sugar Snap Peas
• English Cucumber Slices
• French Green Beans (steamed & blanched)
• Asparagus (steamed & blanched)
• Red Cabbage
• Tri-Colored Carrots or Baby Carrots
• Heirloom Purple Carrots
• Red Radishes or Watermelon Radishes (if you can find them!)
• Heirloom Orange Carrots
• Tri-Colored Grape Tomatoes
• Broccoli Florets
• Broccolini
• Cauliflower Florets – Green, Purple or even Orange!
• Baby Sweet Peppers (red, yellow and orange)
• Mini “Carrot” Peppers
• Baby Yellow, Orange and Purple Carrots
• Jicama (peel and slice into match sticks)
• Spring Onions
  
• Baby Corn (simple and sweet)

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

MINI "CARROT" PEPPERS STUFFED WITH CREAM CHEESE WITH HERBS:

• These Mini "Carrot" Peppers are stuffed with a simple and fresh cream cheese and herb filling.  They are super easy and cute for an Easter appetizer that can be made ahead of time as well.  My little ones just love helping to make and eat these!
• To get started, all you need is a few orange mini sweet peppers. If your market doesn't sell individual baby bells, purchase a larger package of mixed peppers and just use the orange peppers.  
• ​Cut the peppers lengthwise and fill with the herbed cream cheese. 
• Pull off a few dill fonds and press the stem into the larger end of each filled pepper to make them look like mini carrots. The cream cheese filling should hold the dill leaves in place.  
• ​Chill until you're ready to serve!​

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

GREEN HERB DIP:

Fresh and creamy Green Herb Dip is perfect with Spring Crudités!  All you need are a few fresh ingredients, and you'll have the perfect dip every time!  Although you probably won't have any leftover, this is also wonderful as a topping for baked potatoes!

• cream cheese 
• sour cream 
• mayonnaise
• scallions
• fresh flat-leaf parsley
• fresh dill
• salt & pepper​

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

SPRING CRUDITÉS GRAZING BOARD with GREEN HERB DIP & MINI "CARROT" PEPPERS

Crudités is the new charcuterie!  Treat your family and friends to a fun and healthy Spring Crudités Grazing Board, filled with all your favorite spring vegetables that sparkle with liveliness and color! Green Herb Dip and Mini “Carrot” Peppers make this perfect for Easter and other springtime celebrations.

Spring Crudités Grazing Board with Green Herb Dip & Mini “Carrot” Peppers

INGREDIENTS:
The secret of a great grazing board is to find fresh flavors and textures that work for you and your family and friends.  Mix and match your favorite cheeses, vegetables, meats, fruits, nuts and condiments for something wonderful and unique every time!  For a great Easter Grazing Board, I focused on fresh organic vegetables and savory dips – pick and choose your favorites!
 
FRUITS & VEGETABLES:  a selection of fresh and seasonal vegetables gives you a nice balance of textures, flavor, and a burst of color.  I used:

• Artichoke
• Cherry Tomatoes
• Fresh Sugar Snap Peas
• English Cucumber Slices
• French Green Beans (steamed & blanched)
• Asparagus (steamed & blanched)
• Red Cabbage
• Tri-Colored Carrots or Baby Carrots
• Heirloom Purple Carrots
• Red Radishes or Watermelon Radishes (if you can find them!)
• Heirloom Orange Carrots
• Tri-Colored Grape Tomatoes
• Broccoli Florets
• Broccolini
• Cauliflower Florets – Green, Purple or even Orange!
• Baby Sweet Peppers (red, yellow and orange)
• Mini “Carrot” Peppers
• Baby Yellow, Orange and Purple Carrots
• Jicama (peel and slice into match sticks)
• Spring Onions
• Baby Corn (simple and sweet)

 
CREAMY DIPS & SPREADS:  a selection of 1 or 2 gives you a nice balance.  Something with an edge – and another that is a simple surprise:

• Green Herb Dip
• Cream Cheese with Herbs & Garlic (used to make Mini “Carrot” Peppers)
• Fresh Spinach Dip
• Fresh Dill Dip
• Roasted Pine Nut Hummus
• Beet Hummus (a beautiful violet shade and it tastes so sweet & good!)

 
GREEN HERB DIP:
8 ounces cream cheese (room temperature)
½ cup sour cream (room temperature)
½ cup good mayonnaise
¾ cup chopped scallions, white and green parts (3 scallions)
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
 
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of food processor fitted with the steel blade.  Pulse 10 to 12 times, until just blended, but not pureed.  Refrigerate until ready to serve. 
 
MINI “CARROT” PEPPERS:
10-12 Mini Bell Peppers, Orange
1 Bunch of dill fronds ((for the "carrot" leaves))
8 ounces Cream Cheese with Herbs & Garlic (room temperature)
 

1. These Mini "Carrot" Peppers are stuffed with a simple and delicious herbed cream cheese filling. They are super easy and cute for an Easter appetizer that can be made ahead of time as well.  My little ones just love helping to make and eat these!
2. To get started, all you need is a few orange mini sweet peppers. If your market doesn't sell individual baby bells, purchase a larger package of mixed peppers and just use the orange peppers.  
3. Lay your peppers on a cutting board and slice them parallel to the cutting board length-wise. This is important to do this way if you want your peppers to lay flat rather than tilted on their side.
4. Once your peppers are halved, carefully remove any seeds or white ribs.
5. Using a spoon or piping bag, fill each pepper with the herbed cream cheese. You can either smooth the top or leave a ruffle. 
6. Pull off a few dill fonds and press the stem into the larger end of each filled pepper to make them look like mini carrots. The cream cheese filling should hold the dill leaves in place.  
7. Chill until you're ready to serve!

 
GARNISHES:  In keeping with my Spring theme, I kept this board simple and garnished with:

• Fresh Rosemary, which smells SO GOOD!
• Curly Live Lettuce
• Romaine & Butter Lettuce
• Fresh Dill

 
CRACKERS & BREAD: 
Butter Crackers and Stonefire Naan Dippers and perfect served on the side!
 
HOW I MAKE THIS:

1. Choose a nice solid cutting board or wooden serving tray to create your platter - be sure to use something sturdy. 
2. Assemble your favorites so that you know what you’re working with.
3. Place serving bowls for dips and spreads on platter. 
4. Wash and pat dry the fresh vegies dry.
5. Garnish the edges of your platter with lots of fresh greens - curly butter lettuce or romaine lettuce, carrot tops and celery tops. 
6. Arrange vegies in patterns across the platter.
7. Fill bowls with dips & spreads.
8. Tuck sprigs of fresh rosemary where you may have open spaces. Tuck fresh dill on top of Fresh Spinach Dip, and drizzle humus with olive oil and toasted pine nuts.
9. Start with small amounts of each item – you can always refresh your platter as time goes by!
   
   

YIELD:  Perfect for a party of 4 or 20!
 
TIPS & TRICKS FOR THE BEST SPRING CRUDITÉS:

• Use fresh produce that is in season and try to buy organic produce if you can.  You may have asparagus poking up in your garden right now, but the local farmers market is a great place to start your search. Trader Joes and Whole Foods are always a great option as well - they always have a great selection of organic produce. If you're making this for a crowd, Costco is my go-to for fresh organic produce!
• Look for vibrant, rich colors!  I'm having a heck of a time finding Watermelon Radishes this year - grab them if you are lucky enough to find them.  When sliced up, the beautiful bright pink and lime green is so vibrant and festive!  Early in the spring you can also find purple cauliflower and orange cauliflower.
• If you're including green vegetables (such as asparagus, green beans or sugar snap peas), blanch the veggies for about a minute to bring out the color.  
• Include as many different types of vegetables as you can!  To shake things up, you can use roasted or pickled vegetables as well.
• Include at least two different dips or spreads.  We love fresh dill dip, spinach dip, soft cheese spreads, seasoned cream cheese, or any variety of humus - Beet Humus adds a blast of purple color and is so good!
• Curly-leafed lettuce (endive, radicchio or live lettuce) make great borders for your platter.
• You can wash, rinse and prepare your vegies ahead of time and store them in small storage containers, covered with a damp paper towel the fridge until you're ready to assemble.  
• Trimmed and cut veggies keep surprisingly well in the refrigerator for days with only one exception - tomatoes!  Tomatoes will become mushy is refrigerated.
• For premium freshness, prepare your platter within 2 hours of party time, or prepare and wrap your platter in plastic wrap and store in refrigerator until you are ready to serve.

Original recipe created by Snowflakes & Coffeecakes; published April 2022.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission.  If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
​
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.

NEVER MISS A NEW RECIPE!  FOLLOW ME ON
​FACEBOOK, INSTAGRAM & PINTEREST!

YOU MAY ALSO LIKE...

Strawberry Pound Cake with Strawberry Cream Cheese Glaze

Favorite Easter Recipes by Snowflakes & Coffeecakes

Carrot Cake Cheesecake with Pecans