Herbaceous Crudité Cups

Shanthi Appelo, MS, RD

| 1 min read

Crudité cups are an easy appetizer that everyone can enjoy at the table or when socializing. These individual cuts of blanched and fresh vegetables, paired with an herb-based dipping sauce, are light and refreshing.
Asparagus and carrots get a perfect bite with blanching while cucumbers and bell peppers are served fresh. The mayonnaise-based sauce is lightened up with a protein-packed serving of Greek yogurt. The tarragon adds a unique flavor profile to the herbaceous dip and is served at the bottom of small cups or shooters to make a perfect, easy-to-eat appetizer.

Total Time:

20 minutes

Prep Time:

10 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1 bunch Asparagus spears

  • 2 carrots, cut to sticks 1/3 -inch thick

  • 1⁄2 English cucumbers, cut to 1/3-inch-thick spears

  • 1 bell pepper, cut into spears

  • 1⁄3 cup mayonnaise

  • 1⁄3 cup Greek yogurt

  • 1 tsp. dried tarragon

  • 1 Tbsp. fresh parsley

  • 1 Tbsp. fresh chives

  • 2 tsp. lemon juice

  • Salt and pepper to taste

Instructions
  • Step 1

    Bring a pot of water to a boil with 1 tsp. salt. Prepare an ice bath.

  • Step 2

    Boil the asparagus and carrots separately as they have different cooking times. Thin asparagus should take 1.5-2 minutes. Thicker asparagus may take 2.5-3 minutes. Test for tenderness throughout. Carrots should boil for 1.5-2 minutes.

  • Step 3

    Once boiled, move to an ice bath using tongs. You can use the same water for both veggies.

  • Step 4

    Prepare the sauce in a blender or use an immersion blender. Combine mayonnaise, Greek yogurt, dried tarragon, fresh chives and parsley, lemon juice and salt and pepper to taste.

  • Step 5

    In shooters or small glasses, add a dollop of the sauce at the bottom. Stick individual cuts of blanched and fresh vegetables in each one.

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