Crudite with Tarragon Blue Cheese dip

Michelle Tow


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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1 Hr
No-Cook or Other


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  • 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.

Printable Recipe Card

About Crudite with Tarragon Blue Cheese dip

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

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