Crudite Platter
This stunning Crudite Platter is loaded with fresh and crunchy veggies, featuring a creamy homemade dip made with Greek yogurt, sour cream, and seasonings.
Servings 12 servings
Calories 46kcal
Ingredients
For the Dip
- 1 cup sour cream
- ½ cup full fat Greek Yogurt
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Vegetables
- Baby carrots halved
- Baby Bell peppers halved and seeded
- Radishes quartered
- Cherry tomatoes
- Baby cucumbers halved
- Sugar snap peas
- Cauliflower florets
Instructions
- Whisk together the sour cream, yogurt, lemon juice, onion powder, garlic powder, chives, dill, parsley, salt and pepper in a medium bowl until smooth. Transfer to a serving bowl and set on a charcuterie board.
- Place the vegetables around the dip.
Notes
The nutrition label is just for the dip since the vegetable options and amounts can vary.
Storage: Store any leftovers in an airtight container. The vegetables will last up to 7-10 days. The ranch dip will last 5-7 days. You can also repurpose the vegetables for stir frys, soups or salads.
Make Ahead Tips: You can make the ranch dip up to 2 days in advance. I would advise not preparing the vegetables until the day you plan to serve the platter.
Substitutes: You can use any vegetables you'd like for the platter. For best results, follow the recipe for the ranch dip as is. However you can play around with the measurements for the spices as you see fit.
Original Crudite Platter Wreath Recipe
Ingredients
Crudité
4 cups broccoli florets
1 cup green beans trimmed
1 cup sugar snap peas strings removed
½ bunch curly kale leaves
1 English cucumber sliced
Handful cherry tomatoes
Rosemary sprigs Ranch dip 1 ½ cup plain nonfat Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
Water for thinning as necessary
1 tablespoons chopped fresh chives for garnish
1 cup green beans trimmed
1 cup sugar snap peas strings removed
½ bunch curly kale leaves
1 English cucumber sliced
Handful cherry tomatoes
Rosemary sprigs Ranch dip 1 ½ cup plain nonfat Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
Water for thinning as necessary
1 tablespoons chopped fresh chives for garnish
Instructions
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To prepare crudité: Bring a large pot of water to a rolling boil, and set a large bowl of ice water next to the pot. Add the broccoli to the water and cook until bright green but still firm, about 2 minutes. Use a colander to drain the broccoli, then quickly transfer to the ice bath to chill. Drain again and pat dry with a paper towel. Repeat this method for green beans and sugar snap peas, if desired.
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To prepare dip: Whisk together the yogurt, apple cider vinegar, onion powder, garlic powder, dill, salt, pepper and chives in a medium bowl. Transfer to a serving bowl; set in the center of a large circular platter to be used for creating the wreath
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To arrange the wreath: Start with the kale leaves all around the outside edges of the bowl. Add the broccoli, green beans, sugar snap peas, cucumber and celery in any arranged you like. Garnish with cherry tomatoes and rosemary sprigs.
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Serve cold or at room temperature.
Nutrition
Serving: 2tablespoons | Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 107mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.2mg