Crudités Platter| Simple Veggie Board
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Crudités Platter| Simple Veggie Board
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A crudités platter is one of the easiest things to make for unexpected company. You always have vegetables in your fridge, so cut them up to make a simple veggie board. It is always a crowd-pleaser!
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Ingredients
- 4 talks celery
- 30 baby carrots
- 1 bell pepper
- 10 radishes
- 20 green beans
- 3 mini cucumbers
- 1½ cups dip
Instructions
- Cut the celery into sticks. Wash and halve the baby carrots if they're large.
- Cut the pepper in half, remove the seeds and the core, and cut the pepper into strips. Use any color pepper you like.
- Slice large radishes. Smaller radishes can be kept whole or cut in half.
- Trim the stem end off the beans. Slice cucumbers lengthwise into quarters.
- Place dip in a bowl. Set it on your serving tray. Arrange the vegetables around the dip. Serve.
Equipments used:
Notes
- Best dips for Crudités
- Veggie Board Ideas
- How to Store Leftovers
- Store dips in airtight containers. According to the FDA, refrigerate leftover dairy-based dips or anything requiring refrigeration within two hours.
- We store the cut-up vegetables in storage bags. We sprinkle a little water in the bag to dampen the veggies, which will keep them from drying out.
- Hummus: Any hummus flavor will enhance the flavors on the board. It is creamy, tangy, and vegetarian/vegan-friendly.
- Cream Cheese Dips: Cream cheese-based dips, like our smoked salmon dip, are delicious on veggie boards. They are fast, easy, and versatile and only take five minutes to put together.
- Sour Cream Dips: Dips like Ranch and French Onion are delicious additions to your vegetable tray.
- Yogurt-based Sauces: Sauces like tzatziki or dill yogurt sauce are delicious with your boards.
- Use a variety of fresh, raw vegetables on your board.
- Strive to find a variety of colors, no matter which vegetables you use.
- Try using fresh herbs to fill in any holes or as a base for the entire board.
- Serve your dips and sauces in small bowls.
- Add various crackers, pita chips, or slices of toasted bread or baguette to the board.
- Olives, pickles, and similar condiments are a fun variation to use. Our pickled cauliflower can be substituted, or served alongside fresh cauliflower.
Nutrition Information
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Calories
102kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
242mg
(10%)
Potassium
293mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4722IU
(94%)
Vitamin C
21mg
(23%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 242mg | 10% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4722IU | 94% |
| Vitamin C | 21mg | 23% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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