Spring Food Board Radishes Peas (Printable)

Fresh spring vegetables with a creamy herb dip, perfect as a light, colorful platter.

# 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:

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 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 the vegetable board immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes but looks like you fussed all morning.
  • The herb dip tastes fancy enough to impress, but the yogurt base means you're not stressed about cream curdling or anything complicated.
  • You can prep everything an hour ahead and just arrange it right before people arrive, which is the only way I can actually enjoy my own party.
02 -
  • Don't prep this board more than an hour or two before serving or the vegetables will start to wilt and the cut edges will oxidize, making everything look tired.
  • The dip actually tastes better if you make it at least a couple hours ahead because the herbs have time to infuse into the yogurt and the flavors become rounder and more integrated.
03 -
  • Toast your board with a tiny bit of olive oil or lemon juice before arranging vegetables—it makes everything look more intentional and helps prevent raw vegetables from sliding around.
  • Blanch tender vegetables like snap peas and fresh peas in heavily salted water, then immediately shock them in ice water so they stay bright green and actually taste like something instead of tasting like sadness.
Return