Spring Food Board Radishes (Printable View)

A fresh platter with crisp spring vegetables and a creamy herbed dip—perfect for light bites.

# What You'll Need:

→ Vegetables

01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup fresh or frozen peas, blanched if fresh
04 - 1 cup baby carrots, peeled
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber slices

→ Herb Dip

07 - 1 cup Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons fresh chives, finely chopped
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper

→ Garnish

16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional

# How To Make It:

01 - Wash, trim, and cut all vegetables as directed. Arrange attractively on a large serving board or platter.
02 - Combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic, salt, and pepper in a bowl. Mix thoroughly until smooth and well combined.
03 - Transfer the dip to a small bowl and position it on the serving board with the arranged vegetables.
04 - Top the board with microgreens and feta cheese if desired. Add crackers or sliced baguette on the side as preferred.
05 - Present the board immediately to guests.

# Expert Advice:

01 -
  • It requires zero cooking, so you can pull it together while chatting with guests instead of sweating over a stove.
  • The herb dip tastes like you fussed over it for hours when really you just minced a few fresh herbs and mixed everything in a bowl.
  • Spring vegetables taste best when they're this fresh and unadorned, and honestly, the radishes do most of the visual work for you.
02 -
  • Vegetables release water as they sit, so prep everything just before serving rather than an hour early, or your board will look tired by the time guests arrive.
  • The dip can absolutely be made a day ahead and stored covered in the fridge, which means you can handle the vegetable arrangement on your own timeline and feel less rushed.
03 -
  • Chill your vegetables for at least an hour before serving if your kitchen is warm, because crispy cold vegetables taste better than room temperature ones and stay crunchy longer once guests start eating.
  • Make extra dip because people always eat more than they expect to, and it keeps for days refrigerated, so you'll actually use the leftovers with tomorrow's lunch instead of tossing it.
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