Crudite Platter
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5.0
63 reviews
Excellent
Crudite Platter
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This stunning Crudite Platter is loaded with fresh and crunchy veggies, featuring a creamy homemade dip made with Greek yogurt, sour cream, and seasonings.
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Ingredients
For the Dip
- 1 cup sour cream
- ½ cup Greek yogurt full fat
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Vegetables
- baby carrots halved
- mini bell peppers halved and seeded
- radishes quartered
- cherry tomatoes
- baby cucumbers halved
- sugar snap peas
- cauliflower florets
Instructions
- Whisk together the sour cream, yogurt, lemon juice, onion powder, garlic powder, chives, dill, parsley, salt and pepper in a medium bowl until smooth. Transfer to a serving bowl and set on a charcuterie board.
- 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.
- Place the vegetables around the dip.
- 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.
Equipments used:
Notes
- The nutrition label is just for the dip since the vegetable options and amounts can vary.
- 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.
- Crudité
- 4 cups broccoli florets1 cup green beans trimmed1 cup sugar snap peas strings removed½ bunch curly kale leaves1 English cucumber slicedHandful cherry tomatoesRosemary sprigs
- Ranch dip
- 1 ½ cup plain nonfat Greek yogurt1 tablespoon apple cider vinegar1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon dried dill½ teaspoon salt¼ teaspoon black pepperWater for thinning as necessary1 tablespoons chopped fresh chives for garnish
- 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.
Nutrition Information
Show Details
Serving
2tablespoons
Calories
46kcal
(2%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
12mg
(4%)
Sodium
107mg
(4%)
Potassium
58mg
(2%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
406IU
(8%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 46kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 107mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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