Servings: 4-6
DIPS:
Roasted Beet Hummus or a store-bought hummus of your choice
Lemon Herb Yogurt Dip or your favorite store-bought yogurt dip
Basil Pistachio Goat Cheese Spread 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
Watermelon radishes, thinly sliced
Spring herbs for garnish (I used basil, dill, and beet microgreens)
Optional: edible spring flowers for garnish (I used daisies)
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!!
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