crudite

The traditional veggie tray just got a little more exciting.  This Crudités Platter highlights all the veggies that you love in a simple, beautiful display!

Easiest Crudités Platter Ever!

Broccoli

Cauliflower

Cucumber

Radishes

Mini Bell Peppers

Celery

Carrots

Green Onions

Shishito Peppers

Endive

Cherry Tomatoes

Asparagus

Green Beans

Snap Peas

Hummus (I prefer a spicy one)

Greek/Ranch Dip (or any sour cream based dip)

Garlic Cheese Spread (I prefer Boursin)

Fresh Dill and Parsley

Arrange all your crudites or vegetables on your...

Arrange all your crudites or vegetables on your board and serve!

https://mediavine-res.cloudinary.com/video/upload/nve0g965jrwfdgq0hisz.mp4

This Crudités Platter highlights all the vegetables that you love, along with some new ones, in a simple and beautiful display.  The traditional veggie tray just got a little more exciting!

Easiest Crudités Platter Ever

Guaranteed to make any raw vegetable taste good.

Ranch Fun Dip

pistachios

yeast

Diamond Crystal or 1¼ tsp. Morton kosher salt

Aleppo-style pepper

dill

sugar

onion powder

garlic powder

spice mill

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Bon Appétit

Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.

Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.

Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

Hand Salad with Buttermilk, Grapefruit, and Mixed Seeds

coriander seeds

fennel seeds

garlic clove, crushed

lemon

heavy cream

buttermilk

Kosher salt

serrano chile

grapefruit zest

grapefruit juice

lemon juice

red wine vinegar

ginger

assorted seeds (such

Olive oil and Aleppo-style pepper (for serving)

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef’s knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.

Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.

Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.

Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.

Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.

Rich, creamy, AND vegan—meet your new all-purpose condiment. This dairy-free sauce base can be dressed up to suit almost any occasion.

Put-It-On-Everything Cashew Sauce

raw cashews

herbs,

Tbsp. unseasoned rice white vinegar

Tbsp. kosher salt

Crudités,

This rich, creamy vegan(!) sauce is your new all-purpose condiment. Packed with herbs, it's a no-brainer for a seasonal veggies-and-dip situation, but can easily be dressed up to suit any occasion. Swap the herbs and vinegar for lime juice and zest and you've got a perfect taco-topper. Add some chipotles in adobo to make a spicy, smoky bottom-of-the-plate schmear for roasted veggies. Or spike it with some grated garlic and thin it with lemon juice for a killer dairy-free ranch dressing.

Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.

Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.

Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.

Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.

Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

This crudité platter is a guaranteed hit at parties! Full of crisp, creamy, sweet &amp; salty components, it's a fun, delicious appetizer from the book Platters and Boards by Shelly Westerhausen.

Ultimate Crudité Platter

thyme

feta (cubed)

garlic

tomatoes

peppercorns

olive oil

unsalted butter

tart cherries

thyme leaves

honey maple syrup

cannellini beans,

basil leaves

rosemary leaves

lemon zest

sea salt

black pepper

water

Persian cucumbers (sliced)

peas

carrots

baguette (thinly sliced)

Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).

Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.

Make the Herb-y White Bean Dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to a serving bowl.

Assemble the platter with the cucumbers, snap peas, carrots, tomatoes, baguette, the marinated feta, the cherry compound butter, and the herb-y white bean dip.

Healthy appetizers are few and far between but with this Crudité platter with easy sour cream dip, you can indulge without the guilt.

Crudité platter with easy sour cream dip

sour cream/Greek yoghurt

parsley (chopped)

chives (chopped)

lemon (juiced)

salt and pepper (to taste)

Cherry tomatoes

Raw baby carrots

Sugar snap peas

Peppers (sliced)

Baby corn

To make the dip, combine all the ingredients and mix well. Transfer to a serving bowl and chill for 20 minutes.&nbsp;

To assemble the crudite platter, arrange the raw vegetables around the bowl of sour cream dip on a serving dish/platter and serve.&nbsp;

Sour cream dip

This looks so amazing! I agree we could all use more crudites in our life! I love the use of Greek yogurt instead of Sour Cream!

I had to take a snack to a Christmas party last night and decided to take this because it is such an easy recipe and it was the first thing to disappear. Such a great idea and the sor cream dip recipe is delicious! Thanks!

I always take a crudités platter to gatherings because I want my kids to have something healthy to snack on. I love the sour cream dip with this, I usually just do ranch but I love how simple and fresh this dip is.

Beautiful platter Alida! That dip looks delicious! My favorite things to munch on at holiday parties!

https://www.youtube.com/watch?v=srk8ke6vXVg

Healthy appetizers are few and far between but with this Crudité platter with easy sour cream dip, you can indulge without the guilt.

Full recipe: http://simply-delicious-food.com/crudite-platter-easy-sour-cream-dip/

Crudite platter with sour cream dip | Simply Delicious

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture. 

Silky Peanut Butter Dressing

peanut butter

lime, orange, or lemon juice

tofu

soy sauce

Tbsp. honey

2" piece ginger, peeled, finely grated

pumpkin seeds

Adding silken tofu to the base of this kid-approved dressing recipe both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender. Press down on solids to extract as many juices as you can; discard solids. Blend on medium-high speed to combine. With motor running, add ¼ cup hot water and blend until dressing is homogeneous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with salt if needed.

Arrange fruits and vegetables on a large plate. Transfer about ½ cup dressing to a small bowl, drizzle with honey and sprinkle desired nuts and/or seeds over (can be any/all/none). Transfer remaining dressing to a resealable container and chill for another use.

Do Ahead: Dressing can be made 5 days ahead. Keep chilled.

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Top Tags

Easiest Crudités Platter Ever!

Ranch Fun Dip

Hand Salad with Buttermilk, Grapefr...

Put-It-On-Everything Cashew Sauce

Ultimate Crudité Platter

Crudité platter with easy sour crea...

Silky Peanut Butter Dressing

Top 7 crudite recipes from across the web

The most viewed crudite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easiest Crudités Platter Ever!

Ranch Fun Dip

Hand Salad with Buttermilk, Grapefr...

Put-It-On-Everything Cashew Sauce

Ultimate Crudité Platter

Crudité platter with easy sour crea...

Silky Peanut Butter Dressing

The most viewed crudite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine