Crudite Platter Recipe
This crudité platter is a vibrant and refreshing appetizer featuring crisp vegetables, marinated delights, and creamy dips. Perfect for gatherings, it brings a colorful and flavorful touch to any table with minimal effort.
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Servings: 8
Calories: 200kcal
Ingredients
Fresh Vegetables:
- Celery cut into long, crisp spears
- Persian cucumbers sliced into firm spears
- Carrots peeled and sliced into spears
- Broccoli florets trimmed into bite-sized pieces
- Cauliflower florets separated into small clusters
- Mini bell peppers served whole or halved for variety
- Sugar snap peas kept whole for a crunchy bite
- Cherry tomatoes left whole for a juicy pop of flavor
Marinated Items:
- Green or Kalamata olives for a briny contrast
- Sundried tomatoes packed with rich, tangy depth
- Marinated artichoke hearts tender and flavorful
Dips:
- Tzatziki homemade or store-bought, for a refreshing, creamy dip
- Hummus smooth and rich, either homemade or store-bought
Instructions
- Select a serving platter large enough to accommodate the variety of vegetables and dips. A wooden board, large plate, or even a serving tray works well.
- Arrange one or two small bowls of dips on the platter, ensuring they are easily accessible for dipping.
- Distribute the fresh vegetables around the dips, alternating colors and textures to create visual appeal. Position crisp celery and cucumber spears alongside vibrant bell peppers and juicy cherry tomatoes for contrast.
- Add the marinated items in small clusters to bring additional flavors and textures to the spread.
- Adjust the arrangement as needed, ensuring an inviting, well-balanced display. Serve immediately and enjoy!
Nutrition
Calories: 200kcal