Spring Veggie Board
The sun is shining, the birds are chirping, and it’s time to kick off spring with a gorgeous Spring Veggie Board! :)
This vibrant spring vegetable board (also known as a crudités platter) features an assortment of colorful spring vegetables like asparagus, carrots, and radishes. These veggies are SO GOOD with the three homemade spring dip recipes I made for my board--Roasted Beet Hummus, Lemon Herb Yogurt Dip, and Basil Pistachio Goat Cheese Spread--so I highly recommend making these dips for your veggie platter if you have a few extra minutes! However, definitely feel free to use any dips you prefer or opt for store-bought alternatives instead.
Roasted Beet Hummus
Lemon Herb Yogurt Dip
This Spring Veggie Board is a perfect appetizer for Easter, Ostara, or any other spring holiday celebration. I hope it becomes one of your go-to menu items for spring gatherings!
Spring Veggie Board (Crudités Platter)
Serves 4-6
Ingredients
Dips:
Roasted Beet Hummus (recipe here) or a store-bought hummus of your choice
Lemon Herb Yogurt Dip (recipe here) or your favorite store-bought yogurt dip
Basil Pistachio Goat Cheese Spread (recipe here) or any herby store-bought cheese spread of your choice, such as Boursin or a dairy-free alternative
Veggies:
Rainbow carrots, cut in half lengthwise
Asparagus, woody ends removed
Sugar snap peas, stems removed
Cucumbers, sliced on the diagonal
Orange and purple cauliflower, cut into florets
Radishes (I used “Easter Egg” radishes)
Watermelon radishes, thinly sliced
Spring herbs for garnish (I used basil, dill, and beet microgreens)
Optional: edible spring flowers for garnish (I used daisies)
To make:
Scoop your three dips into small bowls and place them on a large cutting board.
Place the carrots and asparagus around the three bowls, fanning out from the center of the board (as pictured). Add the sugar snap peas and cucumbers, following the lines moving out from the center of the board.
Arrange the cauliflower florets around the dip bowls.
Place the Easter Egg and watermelon radishes around the board, filling in any empty areas.
Finally, arrange the spring herbs in the center of the board and over any remaining empty areas (as pictured). Arrange the flowers (if using) around the board.
Serve right away, and enjoy!!