Real Recipes From Real Home Cooks ®

crudite with tarragon blue cheese dip

Recipe by
Michelle Tow
San Diego, CA

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!

yield 10 serving(s)
prep time 1 Hr
method No-Cook or Other

Ingredients For crudite with tarragon blue cheese dip

  • 2 clove
    garlic, finely minced
  • 2 Tbsp
    tarragon, finely minced
  • 1 c
  • 1/4
    white onion, finely chopped
  • 1/2
    lemon, juiced
  • 1 Tbsp
    red wine vinegar
  • 4 oz
    blue cheese crumbles
  • 6
    celery stalks
  • 12
    asparagus spears
  • 6
  • 2
    red bell peppers
  • 1/2 lb
    sugar snap peas

How To Make crudite with tarragon blue cheese dip

  • 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.