Crudite Platter

Name: Crudite Platter
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup sour cream; ½ cup Greek Yogurt (full fat ); 1 tablespoon lemon juice; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried chives; 1 teaspoon dried dill; 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon black pepper; Baby carrots (halved); Mini bell peppers (halved and seeded); Radishes (quartered); Cherry tomatoes; Baby cucumbers (halved); Sugar snap peas; Cauliflower florets

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This crudite platter is a crowd pleaser, full of crisp and vibrant vegetables and a creamy ranch-style dip. Not sure which appetizer to bring to your next party? Make this simple and easy crudite tray featuring an array of finger-food-size veggies arranged in a colorful display. It’s fuss-free and delicious, and everyone is sure to love it!

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Recipe at a Glance
What is Crudite?
Ingredients to Make a Crudite Platter
Popular Substitutions & Additions
How to Make A Crudite Platter
Tips for the Most Delicious Crudite Platter
How to Store a Crudite Platter
Frequently Asked Questions
More Party Appetizers:
Crudite Platter Recipe
Original Crudite Platter Wreath Recipe

For this crudite platter, I lined up a colorful selection of veggies paired with a homemade classic ranch dip. You can arrange your vegetables on the tray however you like, though, depending on the season. Place your crudite dip in the middle of a round or oval tray and surround it with green veggies dotted with a few red, and you have a crudite wreath. Make it a fall theme with autumn hues, or garnish the veggies on a spring board with edible pansies for a flowery touch. The beauty of crudite trays is that they are endlessly customizable!

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: No-Cook
Dietary Info: Vegetarian, Gluten Free
Key Flavor: Fresh and crisp
Skill Level: Easy

Summary

Beautiful presentation: A variety of colors and textures arranged on a plate make this crudite platter a feast for the senses.
Perfect finger food: This crudite platter makes the ideal finger food tray, with veggie slices and sticks that are easy to pick up and dip.
Popular at parties: No more neglected vegetables! It’s true that people eat with their eyes first, so when you level up the veggie plate and offer this gorgeous display of crudite, everyone is sure to gather around.
Kid-friendly: With a creamy ranch-flavored dip and a colorful selection of vegetables, kids will be inspired to eat their veggies!

What is Crudite?

Crudite, or crudités, is a French word that means “raw vegetables.” It is pronounced “kroo-dee-tay.”

In a crudite platter, veggies can be served whole or cut into pieces, then arranged on a platter along with some sort of dip (or even a couple of dips). It’s similar to the idea of a mezze platter. You can customize your crudite board depending on what vegetables you have on hand, what’s in season at your local grocery store, and what your guests like.

Ingredients to Make a Crudite Platter

For the crudite platter

Carrots: Buy pre-packaged baby carrots, or use small carrots, then peel and cut them in half. Rainbow carrots are a nice, colorful choice, too.
Baby bell peppers: Cut them in half and remove the stem and seeds. You can substitute larger bell peppers, too, cut into strips.
Radishes: Use any kind you like, such as red, white, or even watermelon radish or French breakfast radish. Scrub and quarter them.
Cherry tomatoes: Sweet red cherry tomatoes are a great addition, or you can even buy the vibrant multi-color heirloom cherry tomatoes for more variation.
Baby cucumbers: Cut small cucumbers in half lengthwise, or you can use peeled standard cucumbers or sliced English cucumbers.
Sugar snap peas: Whole sugar snap peas work wonderfully on crudite trays. Snow peas make a great substitute.
Cauliflower florets: Raw white cauliflower is a nice addition, or you can use a colorful variation such as purple, green, or orange cauliflower.

For the dip

Sour cream & Greek yogurt: Use full-fat versions for the creamiest dip.
Lemon juice: Brightens up the flavor of the dip.
Onion powder, garlic powder, dried chives, dried dill, and dried parsley: These herbs and seasonings add so much flavor to this creamy crudite dip.
Salt & pepper: Highlights the flavors of the dip. Adjust to your tastes.

Popular Substitutions & Additions

Swap or add whichever veggies you love: The possibilities are endless! Use any of your favorite veggies, such as lightly steamed asparagus, artichoke hearts, par-boiled broccoli or broccolini, celery, steamed green beans, or jicama.
Try another dip: Swap the dip for baba ghanoush or homemade hummus (or buy some from the store for a shortcut). You can also go with guacamole. Other popular choices include aioli, olive tapenade, tzatziki sauce, or any type of salad dressing you like, such as green goddess or Caesar dressing. Or pick three different dips and plate your crudite on a large board for the ultimate crudite tray!
Add nuts and/or olives: Mix it up by adding bowls of nuts or colorful olives for even more snacking options.
Dress it up: Line your crudite board with lettuce or kale greens or tuck fresh herbs (dill is especially pretty) on and around the veggies and dip. You can even dot your platter with edible flowers such as chive blossoms, or nasturtium, pansies, or borage.

How to Make A Crudite Platter

Making this veggie tray really is as simple as adding a dip on the side or in the middle and just arranging your vegetables of choice!

Make Dip

Add the dip ingredients to a medium bowl.
Stir until smooth and creamy.

How to Assemble a Crudite Platter

Transfer the dip to a small serving bowl and place it on the platter. I like to place just below center, to the side. Begin arranging veggies in c-shaped rows around the dip.
Alternating veggie colors, continue adding your crudite to the platter, following the line of the previous row, until the platter is filled.

Tips for the Most Delicious Crudite Platter

Arrange your crudite board to suit the occasion. A spring crudite board might look different, for instance, than one that is shaped like a holiday wreath.
Go big! It’s important to select a large serving tray, wooden board, or platter to fit all the vegetables and dip(s). Crudite platters are usually pretty large, and their appeal is the bounty and freshness of the vegetables.
Purchase the vegetables the day of. This way it guarantees that you have the freshest vegetables that will stay crisp for the party. If you have to, purchasing the day before should be okay, but no earlier.
Blanching vegetables boosts their color. This isn’t necessary for all vegetables, but it works great for broccoli, green beans, and asparagus. To blanch them, you simply place them in boiling water for a couple of minutes and then shock them in an ice water bath immediately after. This preserves the deep, bright green color of the vegetables and makes them more tender to eat.
Cut larger vegetables into one-or-two bite pieces. Traditionally, crudite vegetables are cut into sticks or rounds whenever possible. This makes them more appetizing and easier to grab, dip, and eat.

How to Store a Crudite Platter

Store any leftovers in an airtight container and place in the refrigerator. I suggest storing the veggies and the dip separately.

How Long Will This Crudite Platter Last in the Fridge?

Crudite vegetables will last 4-7 days in the refrigerator. The dip will last 3-5 days in the fridge.

Can I Freeze This Crudite Platter?

I do not recommend freezing this crudite platter or the dip because it will affect the freshness and flavor of the food.

Frequently Asked Questions

Can you make a crudite platter ahead of time?

You can make the ranch dip up to 2 days in advance and keep it covered in the fridge. I would advise not preparing the vegetables until the day you plan to serve the platter, but if you do, keep them in an airtight container in the fridge.

What is the difference between charcuterie and crudite?

Charcuterie, by definition, means “a collection of cold cooked meats,” whereas crudite means “raw vegetables.” Their worlds collide, though, when applied to boards or platters. Charcuterie boards typically start with meats, cheeses, and crackers and often contain veggies, fruits, nuts, olives, and dips. Crudite boards begin as platters full of veggies, with at least one dip, and sometimes will also offer cheeses, nuts, olives, or fruit.

How much crudite should I plan on per person?

A good rule of thumb is about 4 ounces of vegetables per person. That equates to one pound of veggies for four people, two pounds for eight, three for 12, and four for 16. Plan on about 2 tablespoons of dip per person.

Whether you’re bringing a veggie tray to a party or potluck, or looking for a fresh and crisp appetizer to add to the holiday spread, you’ll love this easy crudite platter! With rows of crunchy veggies and herb-forward creamy homemade crudite dip, this crudite tray is sure to go fast!

More Party Appetizers:

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This Crudite Platter recipe was originally published December 8, 2018 and has recently been updated to be a more evergreen recipe with new photography and step by step instructions for the dip and assembling your Crudite platter. The dip recipe has been slightly modified to use a Greek yogurt and sour cream base. Find the original recipe in the Notes section of the recipe card.

Crudite Platter

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