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Easter Crudites Basket with Spinach Dip

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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 12 servings
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Spinach Dip:

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

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


Special equipment:
a pretty-handled Easter basket
  1. 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. Chill for at least 2 hours.
  2. For the veggies: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the asparagus briefly in the boiling water, until bright green but still crisp. Transfer to the ice water bath to stop the cooking process. Drain and blot dry with paper towels.
  3. 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.
  4. Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!
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