Spring Food Board Radishes Peas (Printer-Friendly)

A fresh spring board featuring radishes, peas, and a creamy herb dip, ideal for light gatherings or appetizers.

# 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 shelled 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 and 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:

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, minced garlic, salt, and black pepper in a bowl. Stir until smooth and well blended.
03 - Transfer the herb dip to a small bowl and position it on the center or side of the serving board.
04 - Top the vegetable arrangement with microgreens and crumbled feta cheese if desired. Arrange crackers or baguette slices alongside the board.
05 - Present the board immediately to guests for optimal freshness and texture.

# Expert Tips:

01 -
  • No cooking required means you can assemble this while guests arrive without breaking a sweat.
  • The tangy herb dip tastes like spring tastes, and people always ask for the recipe.
02 -
  • Soggy vegetables are the silent killer of a vegetable board—prep them no more than a couple hours ahead and store them loosely covered in the fridge, never sealed in plastic.
  • The dip tastes even better the next day as the herbs meld together, so if you're making this ahead, prep the vegetables fresh but make the dip a day early.
03 -
  • Make the dip the day before and store it in a covered container—the flavors meld and deepen overnight, making it taste even more herbaceous and alive.
  • Freeze the serving bowl in the freezer for thirty minutes before filling it with dip to keep everything cool longer, especially important if serving outdoors or in warm weather.
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