Crudite Platter With Three Dipping Sauces

12 servings
30 min prep time
30 min total time

Three different flavorful and fun dips perfect for entertaining.  Serve alongside an assortment of crudite or with with sliced bread and crackers.



2 pounds asparagus, ends cut off

2 tablespoons olive oil

1 tablespoon freshly grated lemon zest

Salt and pepper , to taste


Such as carrots, broccoli, cauliflower

Quark and Tarragon Dip

8 ounces Vermont Creamery Quark

1 tablespoon chopped fresh tarragon

1 tablespoon white or champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon freshly grated lemon zest

Quark and Tarragon Dip

Salt and pepper , to taste

Mascarpone and Ancho Chili Dip

8 ounces Vermont Creamery Mascarpone

2 tablespoons chopped cilantro

1 chipotle pepper in adobo sauce, finely chopped

1 tablespoon lime juice

1 teaspoon molasses

Fromage Blanc Greek Dip

8 ounces Vermont Creamery Fromage Blanc

1 tablespoon chopped fresh dill or mint

1 clove garlic, smashed and minced

1/4 teaspoon fresh ground pepper

1/4 teaspoon sea salt

1 small cucumber, peeled, seeded, and chopped


  • STEP 1

    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.

  • STEP 2

    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.