Crudités Platter

Vegetables:

Carrots – peeled and cut into sticks or rounds.

Celery – cut into sticks.

Bell Peppers – assorted colors, sliced into strips.

Cucumber – sliced into sticks or rounds.

Cherry Tomatoes – whole or halved.

Radishes – sliced or left whole for small ones.

Sugar Snap Peas or Green Beans – trimmed.

Broccoli or Cauliflower Florets – blanched lightly (optional).

Asparagus – blanched for tenderness (optional).

Wash and Prep. Thoroughly wash all vegetables and cut them into uniform, easy-to-grab pieces.

Blanching (Optional). For broccoli, cauliflower, asparagus, or beans, blanch them in boiling water for 1-2 minutes, then shock them in ice water to maintain their vibrant color and crunch

Presentation. Prepare your dips and place them in small bowls at the center or around the edges of a large serving platter. Arrange vegetables around the dips in a visually appealing pattern.

Garnish. Use herbs like parsley, dill, or chives for decoration.

This dish is perfect for parties, picnics, or as a healthy snack for any time of day!

Hummus – plain or flavored with roasted red pepper, garlic, or lemon. Try our recipe below!

Ranch Dressing – a classic choice for many.

Greek Yogurt Dip – mix plain Greek yogurt with herbs like dill, chives, and parsley, and add lemon juice.

Guacamole – creamy avocado dip.

Baba Ghanoush – roasted eggplant dip.

Pesto Dip – blend basil pesto with cream cheese or Greek yogurt for a creamy twist.

Spicy Mayo – mix mayonnaise with Sriracha or chili sauce.