Easter Crudites Basket with Spinach Dip Recipe

Name: Easter Crudites Basket with Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-ounce package frozen spinach, thawed and drained; 1 cup sour cream; 1/2 cup mayonnaise; 3 green onions, chopped; 1 carrot, peeled and finely diced; 1 clove garlic, grated; Juice of 1/2 lemon; Salt and freshly ground black pepper; 2 bunches asparagus; 2 bunches kale, rinsed; 6 carrots, cut into sticks; 6 stalks celery, cut into small sticks; 2 red bell peppers, cut into strips; 1 head broccoli, broken into florets; 1 small head cauliflower, broken into florets; 1 bunch radishes, halved; 1 bunch green onions; 1/2 jicama, cut into strips; Hollowed-out head of red cabbage, for holding the dip

Servings: persons

One 10-ounce package frozen spinach, thawed and drained
1 cup sour cream
1/2 cup mayonnaise
3 green onions, chopped
1 carrot, peeled and finely diced
1 clove garlic, grated
Juice of 1/2 lemon
Salt and freshly ground black pepper
2 bunches asparagus
2 bunches kale, rinsed
6 carrots, cut into sticks
6 stalks celery, cut into small sticks
2 red bell peppers, cut into strips
1 head broccoli, broken into florets
1 small head cauliflower, broken into florets
1 bunch radishes, halved
1 bunch green onions
1/2 jicama, cut into strips
Hollowed-out head of red cabbage, for holding the dip

1
Special equipment: a pretty-handled Easter basket
2
For the spinach dip: Mix together the spinach, sour cream, mayonnaise, green onions, carrots, garlic, lemon juice and some salt and pepper in a medium bowl until well combined.
3
Chill for at least 2 hours.
4
For the veggies: Bring a large pot of water to a boil; prepare an ice water bath.
5
Blanch the asparagus briefly in the boiling water, until bright green but still crisp.
6
Transfer to the ice water bath to stop the cooking process.
7
Drain and blot dry with paper towels.
8
Fill the bottom of the Easter basket with the kale and arrange the asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama on top of it, leaving a space in the center for the dip.
9
Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 10-ounce package frozen spinach, thawed and drained, 1 cup sour cream, 1/2 cup mayonnaise, 3 green onions, chopped, and more.

Yes, Easter Crudites Basket with Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Easter Crudites Basket with Spinach Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions