Nothing screams “Spring has Sprung!” like a beautiful spring vegetable platter, I say.
The beauty of this stunning centerpiece is that you can use any veggies that look good at the produce department. I love, love, LOVE asparagus and anxiously await seeing bunches of asparagus banded together and standing at attention like veggie soldiers at my favorite grocery store. This platter has a place at my Easter feast table every year.
You can use the veggies raw, like we do, if you love the crisp crunch and freshness. You could also lightly blanch or roast the veggies, your choice.
This year I decided to go a little spicy with my Green Goddess Dip. It is a huge hit on salads at our house – so why not with this veggie platter?
Again, this is a very flexible thing to make – just use whatever herbs you have on hand and like. I use parsley, a little basil and some chives. The green tabasco sauce gives this dip such a nice zip – we use it liberally at our house these days.
Happy Spring all~
Spicy Green Goddess Dip
8 ounces cream cheese, softened (regular or low fat)
1/2 cup sour cream (again, regular or low fat)
1/4 cup minced herbs (I use parsley, basil and chives)
1 clove garlic, pressed
2 tablespoons green Tabasco sauce (or more to taste)
Salt and pepper to taste
Stir together and refrigerate for at least one hour, up to overnight.
- 8 ounces cream cheese, softened (regular or low fat)
- ½ cup sour cream (again, regular or low fat)
- ¼ cup minced herbs (I use parsley, basil and chives)
- 1 clove garlic, pressed
- 2 tablespoons green Tabasco sauce (or more to taste)
- Salt and pepper to taste
- Stir together and refrigerate for at least one hour, up to overnight.
Unique spins on Green Goddess:
Tofu Green Goddess Dip, Viet World Kitchen
Miso Green Goddess, What’s Cooking Good Looking
Avocado Green Goddess, The Lemon Bowl
Green Goddess Enchilada Sauce, Eats Well With Others
Green Goddess Pesto, The Delicious Life