Easy Crudité Platter

Raw and lightly blanched veggies arranged around three dips on one big board. Ready in 15 minutes and feeds 20.

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Course: Perfect Party Foods

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Author: Jennifer Stewart

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.

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.