Crudités Recipe

Colorful vegetable platter featuring cherry tomatoes, bell peppers, cucumbers, and dips.

The traditional veggie tray just got a little more exciting. This Crudités Platter highlights all the veggies that you love in a simple, beautiful display!

4.79 from 99 votes

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Course: Perfect Party Foods

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Author: Jennifer Stewart

Equipment

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/Ranch Dip or any sour cream based dip
1 cup Garlic Cheese Spread I prefer Boursin
Fresh Dill and Parsley for garnishes

Instructions

Arrange all your crudites or vegetables on your board and serve!
Enjoy with friends!

Video

Notes

Use the freshest vegetables you can find and think seasonally.
Blanch green beans, snap peas, and asparagus to make them easier to eat and to get that bright green color.
Vary colors around the board intentionally rather than grouping similar colors together.
If you are serving a large crowd, set up two smaller boards instead of one giant one so guests can reach everything easily from both sides.
Add your favorite dips to eat with them. A simple ranch dressing works great!
Keep everything chilled until you are ready to set it out.

Nutrition