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!


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Rating:

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

Directions Step-By-Step

1
Prep all of the dip ingredients by mincing, chopping, juicing, as called for in the ingredients list.
2
Put everything except the blue cheese in the bowl and mix well.
3
Add blue cheese, and gently stir.
4
Refrigerate for 2-3 hours before serving, but it is really best made the day before.
5
Before 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