Spring Food Board Radishes Peas (Print Version)

Fresh spring vegetables paired with a creamy herb dip—bright flavors perfect for light gatherings.

# What You'll Need:

→ Vegetables

01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup shelled 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 finely chopped fresh chives
11 - 2 tablespoons finely chopped fresh parsley
12 - 1 tablespoon finely chopped fresh dill
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper

→ Garnish & Extras

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 well until smooth.
03 - Transfer the dip to a small bowl and place it on the board with the arranged vegetables.
04 - Garnish the board with microgreens and feta cheese if desired. Add crackers or sliced baguette on the side, if using.
05 - Serve immediately to guests.

# Top Tips:

01 -
  • It comes together in under 20 minutes, which means you can prep while your guests are still arriving.
  • The creamy herb dip tastes like a secret—people always ask what's in it, and the answer is just fresh herbs and lemon doing their thing.
  • Every vegetable stays crisp and snappy because there's no cooking involved, just knife work and confidence.
02 -
  • The dip needs to be cold when it meets the board—warm dip starts to separate, so chill it for at least 10 minutes even if you made it just before serving.
  • Pat your vegetables completely dry before arranging, or moisture will pool on the board and make everything look sad instead of fresh.
03 -
  • Make your dip the night before if time is tight—it actually tastes better after the flavors have married together overnight in the refrigerator.
  • If you want to prep vegetables ahead, keep them in separate containers of cold water until about an hour before serving, then pat dry and arrange; this keeps them crisp without making the board soggy.
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