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Festiva crudite platter wreath for Christmas made with kale, green beans, broccoli, snap peas, cucumbers and cherry tomatoes
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5 from 7 votes

Crudite Platter Wreath

For the Christmas holiday, this crudite platter wreath offers guests a festive healthy beautiful platter filled with vegetables and a homemade ranch dip!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 43kcal
Author Yumna Jawad

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 ground black pepper
  • Water for thinning as necessary
  • 1 tablespoons chopped fresh chives for garnish

Instructions

  • 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.
  • 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
  • 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.
  • Serve cold or at room temperature.

Video

Notes

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. You can also substitute the apple cider vinegar for red wine vinegar, white vinegar or lemon juice. 
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This nutrition label assumes that there are 12 servings for this crudite platter

Nutrition

Calories: 43kcal | Carbohydrates: 5g | Protein: 4g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 33.7mg | Calcium: 60mg | Iron: 0.6mg