crudite with tarragon blue cheese dip

Name: Crudite with Tarragon Blue Cheese dip
Prep time: 1 h
Yield: 10
Cuisine: American
Ingredients: ## TARRAGON BLUE CHEESE DIP; 2 clove(s) garlic, finely minced; 2 tablespoon(s) tarragon, finely minced; 1 cup(s) mayonnaise; 1/4 - white onion, finely chopped; 1/2 - lemon, juiced; 1 tablespoon(s) red wine vinegar; 4 ounce(s) blue cheese crumbles; ## CRUDITE; 6 - celery stalks; 12 - asparagus spears; 6 - carrots; 2 - red bell peppers; 1/2 pound(s) sugar snap peas

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Michelle Tow

San Diego, CA

Updated on Jul 21, 2015

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!

Rate

prep time 1 Hr

cook time

method No-Cook or Other

yield 10 serving(s)

Ingredients

TARRAGON BLUE CHEESE DIP
2 cloves garlic, finely minced
2 tablespoons tarragon, finely minced
1 cup mayonnaise
1/4 - white onion, finely chopped
1/2 - lemon, juiced
1 tablespoon red wine vinegar
4 ounces blue cheese crumbles
CRUDITE
6 - celery stalks
12 - asparagus spears
6 - carrots
2 - red bell peppers
1/2 pound sugar snap peas

How To Make crudite with tarragon blue cheese dip

Step 1

Prep all of the dip ingredients by mincing, chopping, juicing, as called for in the ingredients list.

Step 2

Put everything except the blue cheese in the bowl and mix well.
Step 3

Add blue cheese, and gently stir.
Step 4

Refrigerate for 2-3 hours before serving, but it is really best made the day before.
Step 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.
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