Garden Crudité Goblets
An elegant individual crudité cup built with Garlic Herb Dip and spring vegetables for brunches, showers, and garden-inspired entertaining.
Ingredients
For The Goblets
- 6 Small Stemmed Goblets Or Coupe Glasses
- 1 1/2 Cups Garlic Herb Dip Prepared
Vegetables
- 6 Small Savoy Cabbage Or Little Gem Lettuce Leaves
- 12-18 Asparagus Spears Trimmed And Lightly Blanched
- 18 Snap Peas Lightly Blanched
- 6 Small Radishes Whole, With A Bit Of Stem Attached If Desired
- 3 Chiogga Beets or Watermelon Radishes Thinly Sliced
- 12 Small Rainbow Carrots Peeled, Lightly Blanched, & Cut Into Slim Spears
For Finishing
- Flaky Sea Salt Optional
- Freshly Ground Black Pepper Optional
- Olive Oil Optional, For Finishing
- Dill Or Fresh Herbs For Tucking
Instructions
- Prepare The Vegetables: Wash and trim all vegetables. Blanch the cut carrots, asparagus, and peas briefly just until crisp-tender, then transfer to ice water and dry well. Slice the chiogga beets thinly.
- Line The Glass With Greens: Lay a small cabbage or little gem leaf into each glass to create the backdrop behind the vegetables.
- Build The Structure: Add asparagus and carrot spears first, placing the tallest vegetables toward the back and sides so the arrangement feels balanced and upright.
- Add The Dip: Spoon about 1/4 cup Garlic Herb Dip into the bottom of each goblet. Use the spoon to create a soft, sculptural swoop.
- Add The Focal Vegetables: Tuck in the snap peas, chiogga beet slices, and whole radish near the front where their color and shape can be seen clearly.
- Adjust And Finish: Rotate the glasses as needed and adjust the placement until each goblet feels full but not cramped. Finish with fresh herbs, flaky salt, black pepper, or a light drizzle of olive oil if desired.
- Serve: Chill lightly until serving, or set directly at each place setting just before guests sit down.
Notes
Dip Options: These are especially lovely with Garlic Herb Dip, but whipped feta, Greek Goddess Dip, romesco, or beet hummus also work beautifully.
Make Ahead: Prep vegetables several hours ahead and assemble the goblets the day of serving.
Styling: Use vegetables with varied height, shape, and color so the goblets feel like miniature spring arrangements.
Gluten-Free: Naturally gluten-free as written.