Mustard and Herb Dip with Spring Crudités Platter

Mustard and Herb Dip with Spring Crudités Platter

Prep Time: 10 minutes
Cook Time: n/a
Servings: 8


For the dip:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp Maille Dijon Originale Mustard
  • 1 ½ fresh dill, chopped
  • 1 ½ fresh tarragon, chopped
  • 1 tsp scallions, chopped
  • Salt and pepper, to taste

For the crudités platter:

  • 2 lbs young carrots
  • 6 baby cucumbers
  • ½ lb sugar snap peas
  • ¾ lb baby bell peppers
  • 1 pint cherry tomatoes
  • 1-2 Belgian endives
  • ½ cup Castelvetrano olives


For the dip:

  1. Add mayonnaise, sour cream and mustard to a small mixing bowl and stir to combine.
  2. Finely chop the dill and tarragon and fold into the dip.
  3. Season with a pinch of salt and pepper, to taste.
  4. Transfer dip to a small serving bowl and garnish with the chopped scallions

For the crudités:

  1. Wash and pat dry all vegetables, scrubbing the carrots (or peeling them, if preferred).
  2. Trim the carrot greens and place onto the platter as is, or cut into smaller pieces, if desired.
  3. Cut the baby cucumbers lengthwise into four spears.
  4. Trim the end of the endive and separate the individual leaves.
  5. Assemble the vegetables and olives on a large serving tray, placing the dip in the center.