Spring is the season of fresh color, light flavors, and gatherings that feel just a little more effortless. This Spring Crudités Platter brings all of that together in one beautiful, nourishing centerpiece, featuring a creamy white bean dip made with Eden Foods cannellini and great northern beans, then layered with deeply flavorful caramelized onions, earthy morel mushrooms, and sweet roasted red peppers.
It’s the kind of recipe that feels elevated but still simple enough for a weekend at home, a spring brunch, or an easy entertaining moment with friends. Every element can be found at Akins Market, making it just as convenient as it is beautiful. Surround it with crisp, colorful vegetables for dipping, and you have a platter that celebrates the best of the season in every bite.
For the White Bean Dip
- 1 (15 oz) can Eden Foods Cannellini Beans, drained and rinsed
- 1 (15 oz) can Eden Foods Great Northern Beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons tahini
- Juice of ½ lemon
- ¼–½ cup vegetable broth (or reserved bean liquid)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Toppings
- Eden Foods Morel Mushrooms*
- 1 oz dried morel mushrooms
- 1 tablespoon olive oil
- Pinch of salt
- 1 large yellow onion, thinly sliced
- 1 tablespoon olive oil
- Pinch of salt
- ½ cup roasted red peppers, sliced (jarred or freshly roasted; no added sugars)
- Fresh parsley, finely chopped
- Lemon zest
- Olive oil, for drizzling
*Important: Morel mushrooms must be soaked for 30 minutes and fully cooked before consuming. They should never be eaten raw.
Directions:
- Soak dried morel mushrooms in warm water for 30 minutes, then drain, rinse well, chop, and sauté in olive oil for 5–7 minutes until tender; lightly salt and set aside.
- Cook sliced onions in olive oil over medium-low heat with a pinch of salt for 10–15 minutes until soft and golden.
- Blend cannellini beans, Great Northern beans, garlic, tahini, lemon juice, olive oil, and ¼ cup vegetable broth until smooth, adding more liquid as needed; season with salt and pepper.
- Spread the bean dip onto a plate and top with caramelized onions, sautéed mushrooms, and roasted red peppers, then finish with olive oil, parsley, and lemon zest.
- Arrange fresh vegetables for dipping; blanch asparagus in boiling water for 1–2 minutes, then transfer to ice water and drain.
- Serve immediately with the vegetable platter.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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