Spring Food Board Radishes Peas (Print Version)

A vibrant platter with crisp radishes, peas, cherry tomatoes, and a creamy herb dip for light gatherings.

# What You'll Need:

→ Vegetables

01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup shelled fresh or frozen peas, blanched if fresh
04 - 1 cup baby carrots, peeled
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber slices

→ Herb Dip

07 - 1 cup Greek yogurt or sour cream
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons finely chopped fresh chives
11 - 2 tablespoons finely chopped fresh parsley
12 - 1 tablespoon finely chopped fresh dill
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper

→ Garnish & Extras

16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional

# Steps to Follow:

01 - Wash, trim, and cut all vegetables as directed. Arrange attractively on a large serving board or platter.
02 - Combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, minced garlic, salt, and pepper in a bowl. Mix well until smooth.
03 - Transfer the dip to a small bowl and place it centrally on the board with arranged vegetables.
04 - Garnish the board with microgreens and feta cheese if desired. Add crackers or sliced baguette on the side if using.
05 - Serve immediately to guests.

# Additional Tips::

01 -
  • It comes together in twenty minutes flat, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The herb dip tastes like fresh spring captured in a bowl, and it works with literally anything you dip into it.
  • It's naturally vegetarian and gluten-free, so you're not stressing about dietary restrictions when people arrive.
  • Everything can be prepped hours ahead, making it the perfect stress-free appetizer for entertaining.
02 -
  • Don't assemble the board more than two hours before serving, or the vegetables will start to wilt and weep liquid that makes everything look tired.
  • The dip can actually be made up to three days ahead and kept covered in the fridge, so do yourself a favor and make it the day before your party—it actually tastes better once the flavors have gotten to know each other.
03 -
  • Make the dip a day or two ahead so the flavors marry and deepen—it actually tastes even better sitting in the fridge overnight.
  • If you don't have all the fresh herbs, swap them around; what matters is that you have enough herbs to make the dip taste green and alive, so use what you have or what looks freshest.
Return