.
home
home
0
Spring CruditeSpring Crudite
Spring Crudite

Spring Crudite

This spring crudité board is a fresh, colorful way to celebrate the season and is perfect for Easter entertaining or any spring gathering. It’s veggie-forward, vibrant, and designed for easy grazing, whether you’re hosting Easter lunch or dinner. A mix of crisp seasonal vegetables paired with three simple, crowd-pleasing dips makes this board both beautiful and approachable.
Christina Musgrave
Christina Musgrave
Logo
Recipe - Heinen's of Rocky River
Spring Crudite
Spring Crudite
Prep Time15 Minutes
Servings8
0
Ingredients
Carrots
Celery
Cucumbers
Broccoli
Cauliflower
Radishes
Snap peas
Asparagus
Cedar’s Organic Roasted Red Pepper Hummus
Marzetti Spinach Parmesan Veggie Dip
Bezi Plain Labneh
Directions
  1. Prepare the vegetables: Wash and dry all vegetables thoroughly. Slice carrots, celery, bell peppers, and cucumbers into sticks. Trim asparagus and snap peas. Cut broccoli and cauliflower into bite-sized florets. Thinly slice radishes.
  2. Arrange the dips: Transfer each dip to a small serving bowl and place them evenly spaced on a large board or platter.
  3. Build the board: Arrange the vegetables around the dips, grouping similar colors and shapes together for a visually balanced look.
  4. Garnish and serve: Finish the board with edible flowers scattered throughout for a fresh, spring-inspired touch. Serve immediately or refrigerate until ready to serve.
15 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Directions

  1. Prepare the vegetables: Wash and dry all vegetables thoroughly. Slice carrots, celery, bell peppers, and cucumbers into sticks. Trim asparagus and snap peas. Cut broccoli and cauliflower into bite-sized florets. Thinly slice radishes.
  2. Arrange the dips: Transfer each dip to a small serving bowl and place them evenly spaced on a large board or platter.
  3. Build the board: Arrange the vegetables around the dips, grouping similar colors and shapes together for a visually balanced look.
  4. Garnish and serve: Finish the board with edible flowers scattered throughout for a fresh, spring-inspired touch. Serve immediately or refrigerate until ready to serve.