Crudité Plate with Herby Green Goddess Dip

Written By Sophie Benbow

Serves 4–6 | Prep 20 min | No cooking except for blanching

This crudité plate with herby green goddess dip is a fresh, vibrant addition to any table — simple to prepare, visually beautiful, and endlessly adaptable. It’s the kind of dish that feels generous without being heavy, making it perfect for festive lunches, relaxed entertaining, or as a lighter counterpoint to richer meals.

Blanching the green vegetables briefly enhances their colour and sweetness while keeping plenty of crunch, and the creamy, herb-packed dip brings everything together. It’s less about perfection and more about abundance, colour, and enjoying food that feels alive and nourishing.

Serves 4–6 | Prep time: 20 minutes | No cooking except for blanching

Ingredients

Vegetables

  • 200 g broccolini, trimmed

  • 200 g baby carrots, trimmed

  • 150 g green beans, trimmed

  • 1 cup cherry tomatoes

  • 1 small cucumber, cut into ribbons or batons

  • 1 small red pepper, thinly sliced

  • Optional: radishes, halved or thinly sliced

Herby Green Goddess Dip

  • ½ cup Greek yogurt (or labneh for extra creaminess)

  • ¼ cup mayonnaise, or a thick neutral yogurt if you prefer it lighter

  • ½ avocado (optional, for extra creaminess and colour)

  • 1 handful fresh parsley

  • 1 handful fresh chives

  • 1–2 tsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 small garlic clove, finely grated

  • Salt and pepper, to taste

  • 1–2 tsp water or olive oil, only if needed for texture

To Finish

  • Extra fresh herbs (parsley, chives, dill)

  • Optional: toasted pumpkin seeds or slivered almonds

Method

Blanch the green vegetables

Bring a pot of well-salted water to a boil.
Blanch the broccolini, baby carrots, and green beans for 2–3 minutes, until bright green and just tender.
Transfer immediately to a bowl of iced water to stop the cooking and preserve colour.
Drain well and pat dry.

Prepare the raw vegetables

Slice the cucumber and red pepper, and prepare any additional raw vegetables.
Leave cherry tomatoes whole or halve them, depending on size.

Make the green goddess dip

Add the Greek yogurt, mayonnaise, avocado (if using), herbs, lemon juice, Dijon mustard, and garlic to a blender or food processor.
Blend until smooth, thick, and creamy.
Season with salt and pepper and adjust lemon to taste.
The dip should be thick enough to cling to the vegetables.

Assemble the crudité plate

Arrange the blanched and raw vegetables on a large platter or board, alternating colours and shapes for visual interest.
Spoon the dip into a small bowl and place it in the centre or to one side.
Finish with extra chopped herbs and, if using, a sprinkle of toasted seeds or nuts.

Notes

  • Vegetables can be prepped ahead and stored in the fridge. Refresh briefly in iced water before serving for maximum crunch.

  • This plate works beautifully for entertaining, as part of a grazing table, or as a lighter starter before a more substantial meal.

  • Feel free to swap vegetables depending on season and availability.

Mindful Moment

Before you start eating, take a moment to really look at the plate in front of you. Notice the colours, the different shapes, and the freshness of the vegetables.

As you dip and crunch, pay attention to the contrast — crisp vegetables, creamy herbs, bright acidity. Let yourself slow down, even briefly, and enjoy the simplicity of fresh food prepared with care.

Mindful eating doesn’t have to be complicated. Sometimes it’s just about noticing what’s already there and allowing yourself to enjoy it fully.

Sophie Benbow
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