Spring Crudités Platter
This Spring Crudités Platter is a show-stopper! Don’t be intimidated by the term “crudités”, it’s just a fancy term for a platter of a variety of vegetables often served with a dip. It’s gorgeous with so many vibrant colors and nutrient-dense veggies. It’s perfect for Spring gatherings and Easter tablescapes.
I’m always the gal that brings a vegetable dish to the get-togethers to help balance the table, but we don’t like our veggies boring! This spruces the veggies up in a beautiful presentation that is almost too pretty to eat. It is appealing to both the adults and the little ones!
I chose a variety of different vegetables and two dips. You can make your own dip or purchase your favorite store bought dips. I used a lemon beet hummus because the bright color compliments the board along with a classic dill dip.
The best part about this is that it is completely customizable. You can utilize vegetables that you have on hand, or include certain vegetables that you know your company will enjoy. The possibilities are limitless with this one. Keep scrolling to learn how to make a Spring Crudités Platter.
Spring Crudités Platter
Serves 4-6
TIP: bring more veggies to replenish platter for larger groups.
Here are the vegetables I used, but you can customize with whatever vegetables, dips and amounts that you prefer!
Ingredients:
Cucumber, cut into flowers using cooking cutter or sliced diagonally
Celery, sliced
Rainbow baby carrots
Radishes, sliced
Broccoli, florets
Cauliflower, florets
Sugar snap peas
Cherry tomatoes
Mini peppers
Fresh dill for garnish
Lemon beet hummus
Creamy dill dip
How to:
Wash produce.
Arrange fresh dill as a garnish on board. Veggies and dip will go on top of the dill garnish.
Scoop dips into small bowls. Place dips on board.
Assemble vegetables on board around the dips, layering and fanning out as you go. Fill in empty areas.
Serve and enjoy!
