Crudite with Tarragon Blue Cheese dip

Michelle Tow

By
@onejdlady

A friend was having a housewarming party with some business associates, and asked me to prepare appetizers for her. I came up with this mix of dip and arrangements of veggies to make a different way to present the standard veggies tray. So, you make it look fancy and call it a crudite. But a crudite by any other name is a veggie platter! lol I created this sauce based on what started as a buffalo wing dip, but then I decided to jazz it up with fresh herbs and voila, a dip was created. I'm crazy about anything with tarragon in it, it is sooooo good!

Rating:
☆☆☆☆☆ 0 votes
Serves:
10
Prep:
1 Hr
Method:
No-Cook or Other

Ingredients

TARRAGON BLUE CHEESE DIP

2 clove
garlic, finely minced
2 Tbsp
tarragon, finely minced
1 c
mayonnaise
1/4
white onion, finely chopped
1/2
lemon, juiced
1 Tbsp
red wine vinegar
4 oz
blue cheese crumbles

CRUDITE

6
celery stalks
12
asparagus spears
6
carrots
2
red bell peppers
1/2 lb
sugar snap peas

Step-By-Step

1Prep all of the dip ingredients by mincing, chopping, juicing, as called for in the ingredients list.
2Put everything except the blue cheese in the bowl and mix well.
3Add blue cheese, and gently stir.
4Refrigerate for 2-3 hours before serving, but it is really best made the day before.
5Before serving you then cut your veggies into dipping strip pieces, as you prefer, and then serve as you like. I put each veggie in standing bunches into a juice glass, and then hold some back in baggies for refills. I then put a plastic bowl under a decorative cloth and put the dip on it in the middle and then arrange the veggie glasses around the base. A platter works just as well if that's how you prefer to lay it out.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy