Mustard and Herb Dip with Spring Crudités Platter
Prep Time: 10 minutes
Cook Time: n/a
Servings: 8
Ingredients
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
Preparation
For the dip:
- Add mayonnaise, sour cream and mustard to a small mixing bowl and stir to combine.
- Finely chop the dill and tarragon and fold into the dip.
- Season with a pinch of salt and pepper, to taste.
- Transfer dip to a small serving bowl and garnish with the chopped scallions
For the crudités:
- Wash and pat dry all vegetables, scrubbing the carrots (or peeling them, if preferred).
- Trim the carrot greens and place onto the platter as is, or cut into smaller pieces, if desired.
- Cut the baby cucumbers lengthwise into four spears.
- Trim the end of the endive and separate the individual leaves.
- Assemble the vegetables and olives on a large serving tray, placing the dip in the center.