Crudite Platter with Three Dipping Sauces

Crudite Platter with Three Dipping Sauces



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  • 2 pounds asparagus, ends cut off
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
  • Crudités: carrots, broccoli, cauliflower 

Quark and Tarragon Dip Ingredients:

  • 8 ounces Quark
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon white or champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • Salt and pepper to taste 

Mascarpone and Ancho Chili Dip Ingredients:

  • 8 ounces mascarpone
  • 2 tablespoons cilantro, chopped
  • 1 chipotle pepper in adobo sauce, chopped fine, or 1 teaspoon ancho chili powder
  • 1 tablespoon lime juice
  • 1 teaspoon molasses

Fromage Blanc Greek Dip Ingredients:

  • 8 ounces fromage blanc
  • 1 tablespoon fresh dill or mint, chopped
  • 1 clove garlic, smashed and minced
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon sea salt
  • 1 small cucumber, peeled, seeded, and chopped



  • Blanch asparagus in boiling water for just 1 minute and then shock in cold water. Dry with a paper towel and put in a bowl and toss with 2 tablespoons of olive oil, lemon zest, and salt and pepper. Preheat grill to medium. Place asparagus on the grill and turn every 2 minutes until done on all sides. This should take about 6 minutes. Serve with other vegetables on a platter with dipping sauce.
  • For each dip, put all ingredients in the food processor and pulse until mixed well. The sauces can be made ahead and kept in the refrigerator for 3 days, if needed.