Easy Crudité Platter
This crudité platter is a colorful spread of crisp raw veggies like mini bell peppers and radishes arranged around a few creamy dips on one big board. It’s the easiest appetizer to set out before Thanksgiving dinner or carry to a Friendsgiving potluck. Prep the vegetables a day ahead, and the board comes together in 15 minutes. It serves 20.
If you’ve ever stared at a sad plastic grocery store veggie tray and thought “I can do so much better than this,” you absolutely can.
When I’m hosting, there’s always a board or platter on the table. The guys hang around the classic charcuterie board and I’m always hovering near the relish tray for those tangy pickled flavors.
But everyone ends up at the crudité platter at some point. The colorful veggies and dips are impossible to walk past, and it looks impressive for almost zero effort.
I rounded up 50+ cream cheese dips in one spot if you want more options for the board.
Easy Grazing Boards
- Christmas Snack Platter – cookies, candy and fruit for the kids
- Antipasto Platter – Italian meats, cheeses, and marinated vegetables
- Butter Board – whipped butter with toppings, bread and crackers
- Hummus Mezze Platter – Mediterranean dips with pita and vegetables
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See recipe card for complete information on ingredients and their quantities.
What Is a Crudité Platter (And How Do You Say It)?
A crudité platter is a board of raw and lightly blanched vegetables arranged around a few dips. Merriam-Webster defines crudités as “pieces of raw vegetables (such as celery or carrot sticks) served as an hors d’oeuvre often with a dip.” The word comes from the French crudité, which means rawness. So the name tells you exactly what’s on the board.
It’s pronounced crew-dee-TAY, and it’s way easier to eat than it is to say or spell.
One reader kindly let me know the French barely pronounce the R. But since everyone’s reading this and not saying it out loud, say it however you like. No judgment.
Best Vegetables For A Crudité Platter
Way more than just carrots and celery. The goal is color, variety, and texture. Here is a simple way to think about it:
- The classics: baby carrots, celery, broccoli, cauliflower, cucumber slices, cherry tomatoes
- Bright and colorful: mini bell peppers, radishes, snap peas, zucchini, baby squash
- Fun and unexpected: shishito peppers, endive leaves, green onions, watermelon radishes
- Blanch before serving: asparagus, green beans, snap peas
Take a walk through your farmers market or produce section and grab whatever looks freshest. The more colors you can get on the board, the better.
How Many Vegetables Per Person
If the crudité platter is a quick bite before dinner, plan on 2 to 4 ounces of veggies per person, or about 3 to 4 pieces per person per hour.
If it’s a heavy appetizer party with no full meal, plan on 6 to 8 ounces per person, or about 6 to 8 pieces per person per hour. Go a little lighter if you’re putting out lots of other appetizers.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make A Crudité Platter
- Blanch the green beans, snap peas and asparagus. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop the trimmed vegetables into the boiling water one type at a time, cook for one minute, then move them straight to the ice bath. Pat dry.
- Line your board or tray with parchment paper for easy cleanup if needed. Place your dip bowls first, spacing them out evenly so there’s room to add the vegetables around them.
- Arrange the vegetables around the bowls, mixing up colors and textures as you go. You don’t have to keep all the carrots together or all the cucumbers in one spot. Spreading the same vegetable in two or three spots around the board means guests can reach things from any side.
- Fill in the gaps with smaller items like cherry tomatoes, radishes and beans.
- Add some fresh herbs or edible flowers for garnish around the middle and the edges.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Make Ahead & Storage
Prep the vegetables up to 24 hours ahead and store them in ice water or wrapped in a damp paper towel inside a zip-top bag in the refrigerator. Blanched vegetables should be fully dried and stored in an airtight container.
Assemble the board a few hours before your guests arrive, cover with plastic wrap, and keep refrigerated until ready to serve. The assembled platter is good for up to two hours at room temperature.
Store leftover veggies in airtight containers in the fridge, then chop them up for salads.
Crudité Platter Ideas
Seasonal – Build it with only what’s at the farmers market right now. In the spring that might be asparagus, snap peas and radishes. In the summer, zucchini, mini peppers and cherry tomatoes are at their peak.
Holiday – For Thanksgiving or Christmas, lean on red and green. Cherry tomatoes, red mini peppers and radishes next to broccoli, snap peas and green beans look festive without any extra work.
Mediterranean – Endive, cucumber and cherry tomatoes with hummus and tzatziki.
Spicy – Shishito peppers, radishes and a jalapeño cream cheese dip.
Best Dips For Crudites
The vegetables are great on their own but a good dip or two makes the platter. I like to put out three dips and always go with an odd number since it looks better on the board.
My go-to combination is a hummus, a sour cream dip, and a cream cheese dip. Basil pesto hummus or white bean hummus work with almost every vegetable on the board. A French onion dip or sour cream and onion dip are crowd-pleasers everyone reaches for. An herb cream cheese dip or everything bagel dip are yummy and pair well with a huge range of vegetables.
Do not be afraid to add pita chips or crackers, like my spicy firecrackers, for guests who want something a little more substantial. It fills out the board and gives people more ways to scoop.
If you’re using Boursin, it can be pretty stiff straight from the fridge. Let it sit at room temperature for 20 to 30 minutes, then stir in sour cream or plain yogurt a teaspoon at a time until it loosens. A dash of salt and pepper keeps the flavor up.
Frequently Asked Questions
The only real difference is the name. I call it a crudité platter at a fancy brunch and a veggie tray at a tailgate. Same thing, different vibe.
Most vegetables are great raw. Green beans, snap peas and asparagus get a quick one-minute blanch (see How To Make above). It takes out some of the fibrous texture and turns them a brighter green.
You can make it as big or as small as you want. If you don’t have one large board, use two smaller boards side by side.
Recipe Tips & Tricks
- Use the freshest vegetables you can find and shop by season.
- Go for organized chaos instead of neat rows, and scatter the colors on purpose so they don’t bunch up.
- Thin slices of daikon or watermelon radish add purple and pink when peppers are out of season.
- Keep everything chilled until right before guests arrive.
- Meats and cheeses get their own classic charcuterie board next to this one. Here, the veggies are the main event.
Looking for pictures of party tray ideas to take to a party you’ve been invited to? Check out my Pinterest Board dedicated to all things party boards!
More Dips For Your Veggies
- Cranberry Whipped Feta Dip – a festive red dip for the middle of a holiday board
- Easy Spinach Dip – the classic, served in a bread bowl
- Greek Feta Dip – a tangy Mediterranean dip
- Pineapple Hummus – sweet hummus with smoked paprika
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Easy Crudité Platter
Ingredients
Raw Crudites
- 1 cup Broccoli
- 1 cup Cauliflower
- 1 cup Cucumber
- 1 cup Radishes
- 1 cup Mini Bell Peppers
- 1 cup Celery
- 1 cup Carrots
- 1 cup Green Onions
- 1 cup Shishito Peppers
- 1 cup Endive
- 1 cup Cherry Tomatoes
Blanched Crudites
- 1 cup Asparagus
- 1 cup Green Beans
- 1 cup Snap Peas
Dips
- 1 cup Hummus I prefer a spicy one
- 1 cup Greek or Ranch Dip or any sour cream based dip
- 1 cup Garlic Cheese Spread I prefer Boursin
- Fresh Dill and Parsley for garnishes
Instructions
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. Trim the asparagus, green beans and snap peas.
- Blanch one vegetable at a time for 1 minute, then move it straight to the ice water to stop the cooking. Pat dry.
- Wash and cut the raw vegetables into easy to grab pieces.
- Spoon the dips into small bowls and set them on the board first, spaced out so there’s room for the vegetables around them. Line the board with parchment paper first if you want easy cleanup.
- Arrange the vegetables around the bowls, mixing colors and textures. Put the same vegetable in two or three spots so guests can reach it from any side.
- Fill the gaps with cherry tomatoes and radishes, then garnish with fresh dill and parsley.
- Serve right away, or cover with plastic wrap and refrigerate for up to a few hours until guests arrive.
Video
Notes
- Make ahead: Prep the vegetables up to 24 hours ahead. Store raw veggies in ice water or wrapped in a damp paper towel in a zip-top bag. Dry blanched veggies well and keep them in an airtight container.
- How much: Plan on 2 to 4 ounces of veggies per person before a meal, or 6 to 8 ounces if it’s an appetizer-only party.
- Dips: An odd number of dips looks best on the board. Let Boursin sit out 20 to 30 minutes and loosen it with a teaspoon of sour cream or plain yogurt at a time.
- Serving: The assembled platter is good for up to 2 hours at room temperature.
- Leftovers: Store in airtight containers in the fridge and chop them up for salads.
Nutrition
{Originally posted 11/08/18 – recipe notes, tips, and photos updated 10/06/26}
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i like to serve nutritious snacks before a dinner party so guests aren’t too full. this one works perfectly – appealing, attractive and delicious. i mixed sour cream with a good seasons italian dry packet. sometimes i add a can of dry tuna for more nutrition for after school snacking for kids.
Love that idea! I never thought of adding some protein to it.
This recipe is very practical and it was a total hit!!! I love it so much I have decided to make it every year for my family Christmas gathering.
Thank you for sharing it!
I am so glad you liked it!!
Wonderful! Oh my add this to your pins. Really great tips and recipes. I had large white platters worked great no parchment, special pepper out of season, used thin sliced diakon radish, beautiful purple. Going to try all her tapas. Landscape on a platter thank you.
Thank you so much! I love the addition of the daikon radish. Purple is a great color on a veggie platter. Thank you for the kind words and happy holidays.
What dip/spread is pictured in middle of your board? It looks delish!
I have my herb cream cheese dip, a spicy hummus, and my sour cream and onion dip.
This board is a work of art!
What is the right amount of vegetables per person on a crudités
If you are serving just heavy appetizers and not a full meal I would serve 6-8 ounces per person. This also depends on how many appetizers you are serving. The general rule is 6-8 pieces/bites per person per hour. If you are serving them just as finger foods before a meal, I would opt for 2-4 ounces of veggies per person. For bites before a meal, the general amount is 3-4 pieces per person per hour. I hope this helps:)
Very very exciting ideas. I will apply them at the next opportunity.
I always go to your site when entertaining. Your crudite platters are beautiful!
So thorough and helpful! And the pictures are just gorg 🙂
When I found this recipe a while back I made it for a party we were having at my husband’s office. It was incredibly well received and now I make it for everything! I love that there is always something for everyone to nosh on and you can’t beat the gorgeous presentation!
Thank you for this excellent guide. I especially appreciate your photos that walk through how to arrange the crudités on the board around the dips. Love your technique for layering on the colors. 🙂
Awesome tray of veggies. Huge hit!
Hi, love the platter. All of the crudité ideas I’ve seen seem to forget there are usually leftovers…what do you do with the leftovers?
Thanks.
I keep them stored in air tight containers in the refrigerator and then chop them up for salads.
Love the photos of the Veggie Tray. Looks absolutely gorgeous!
Will use your ideas for my sons Wedding Rehearsal Dinner:
Love it! Please send me some pics so I can see! Congrats to the happy couple!
Have A Good Day
Love this platter
Thanks for the correct pronunciation and all the ideas. I have made many of these but love the look of yours.
This was really fun to put together. And I had NO idea about blanching the vegetables- nor how to pronounce it! Thanks
Veggie trays have always intimidated me. Thank you for making it easy!!
This is such a great idea! Will definitely be serving one at our next party!
Hi! I love your presentation. Could you please tell me what size is your board? Where did you buy it? Thank you
It’s 20×24 inches. I found it at Michael’s craft store on clearance LOL.
Its the first time Ive made a snack platter with veggies that looked to appetizing. I love how you showed how to make it pretty and DELICIOUS!
This is the most appealing, beautiful looking tray I have ever seen! I am going to do this for an upcoming baby shower.
Just a quick question: what is the size of tray required for this veggie platter? I’m thinking of making it for a potluck New Years party. It looks amazing!
You can make it as big or as small as you want. This platter is a 2ft by 3ft board but feel free to use two smaller boards and put them side by side if you don’t have a large one! Enjoy!
Hi! Making this gorgeous platter for a party tomorrow night. Is it ok to make it ahead of time, cover and keep in a cold room? I’m just trying to manage my time!
of course!
I made this for Thanksgiving.
It was a hit beautiful and tasty.
thank you so much!
What a gorgeous platter! Seriously, the arrangement on the tray being rather irregular is what attracted me to it. Truly a work of art while nutritious and delicious. LOVE the unexpected use of vegies such as shishito peppers and endive, too. Thanks for the tips.
Thank you!
Inspiring and helpful
This crudite platter is the BEST thing for afternoon snacking AND for entertaining. Seriously–what a great way to enjoy veggies.
I love your platters! This looks so amazing! I also didn’t know you can store sliced cucumbers in water. I am so using that tip!
You seriously make the best platters EVER! This is amazing!
I have to make one of these for Thanksgiving! What a great idea!
Loved all of the tips, ideas, pretty pictures and more! Thanks for a great recipe and idea post!
I’ll definitely be keeping this handy for my holiday parties! Your trays are so colorful and your tips so helpful!
I followed your directions exactly, and brought this beautiful crudites platter to Friendsgiving this weekend. It was the hit of the party! THANK YOU for being my go-to for appetizers and unique party recipes!
This is one of my favorite things about a party or gathering! I love all the veggies and dips!
Thanks for the great tips to make the best veggie platter. I hope I can get mine half as pretty as yours!!
I literally bought everything on your board and did a carbon copy of yours for our party! It WAS GORGEOUS! Definitly a star presentation!
I was attracted the photo and after reading the clear and easy suggestions, I’m in! Love my veggies, but needed some guidance of how to present with a new look for Thanksgiving. Also, love the hints for prepping and storing ahead of time.
Thank you so much! I hope everyone will love it. Take pics 😉
Just Gorgeous!! I’m going to steal this for a party on Sat. Hope it comes out well. Thank you so much for sharing, was so helpful!! I would not have thought to Blanche the veggies you mentioned. Thinking of adding roasted brussel sprouts.
Thank you! I think roasted sprouts are genius!!
It’s beautiful!
Now, I’m going to be a picky stinker…
c(hw)ew-dee-tay
The French do not pronounce their “R”s. An “R” in French is what we, in the U.S., would view as a speech impediment in children. R= hw
Thank you. Everyone is reading it and not saying it out loud so I’m ok with how you choose to pronounce it around your kids.
Your picture of randomly arranged vegetables looks more appetizing than an organized tray and fits my personality
THANK YOU
Boursin cheese is very stiff. How can I soften it without loosing the flavor?
Thank you! I always favor organized chaos over specific rows etc. I agree about boursin! I usually leave mine at room temp for 20-30 minutes and then add a little sour cream to it. Cream cheese seems to be too stiff to loosen it so I would go with sour cream or even plain yogurt. Start with a teaspoon and add as it loosens. A little dash of salt and pepper after that will keep the seasoning level up as well. Thank you!
Cheese should be served at room temperature for maximum flavor and that will help soften up the Boursin.
Beautiful presentation! And a great comprehensive list of veggies. Thanks!
Thank you so much!
Thank you so much! That makes my day reading this:) Please send pics or tag me in one on social media so I can see how yours looks after:)
THANK YOU!!! I can make really, really good food. But when I’m supposed to make pretty food…my eyes glaze over. I just hit a wall and don’t even know how to make it happen! Your pictures showing how to put this tray together are so extremely helpful! You are a lifesaver and quite the little food artist! Bravo and much thanks!