Crudite Platter
Crudite Platter for effortless entertaining, with tips, tricks and presentation ideas! Here are my top 10 ideas to deliver taste, texture and snacky dippy perfection with a vegetable tray.
Servings: 8
Calories: 215kcal
Equipment
- Chopping board
- Knife
- Serving tray
Ingredients
Crudite Platter
- 1 head Broccoli
- 4 Carrots
- 1 bunch Celery
- 1 bunch Asparagus
- 1 Red Capsicum
- 1 Green Capsicum
- 1 Yellow Capsicum
- 1 cup Green Beans
- 1 cup grape tomatoes Note 1
Dips for Crudité Platter
Dip 1 - Blue Cheese Yoghurt Dip
- 1 cup Greek Yoghurt
- 200 grams blue cheese
- 1 tablespoon dried onion
- 1 teaspoon garlic powder
Dip 2 - Kalamata Olive Dip
- 1 cup kalamata olives
- 1 tbps dried onion
- 1 teaspoon garlic powder
- 1 tablespoon olive brine Note 2
Dip 3 - Crunchy Peanut Butter
- 1 cup Crunchy peanut butter
Instructions
Crudite Platter
- Use a knife and chopping board to prepare your vegetables
- Place dips into serving bowls and place in platter or serving tray
- Add prepped vegetables to the platter, fill gaps with smaller ingredients as required
Blue Cheese Yoghurt Dip
- Add all ingredients to food processor, blitz to combine
Kalamata Olive Dip
- Add kalamata olives to food processor, blitz to roughly chop
- Add remaining ingredients, blitz to combine
Video
Notes
- Note 1Try and get the medley (assorted colours) tomatoes for a variety of pops of colour.
- Note 2 This is the liquid in the jar of olives, it adds a greater depth of flavour. If your olives don't come in liquid, you can omit this ingredient.
Nutrition
Calories: 215kcal | Carbohydrates: 19g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 733mg | Potassium: 747mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7091IU | Vitamin C: 137mg | Calcium: 253mg | Iron: 2mg