Christmas Wreath Crudite Platter with Herb Dip
This crudite platter arranges crisp, colorful vegetables into a holiday wreath, with fresh herbs scattered over like greenery and a creamy dip in the center. It is a fresh, no-cook appetizer that balances out the richer dishes on a holiday table.
Preparation Steps
Wash all the vegetables and dry them well so they stay crisp.
Slice the cucumber into rounds, cut the bell peppers into strips, halve the radishes and cut the broccoli into bite-size florets.
Place the bowl of dip in the center of a large round platter.
Build the wreath around the bowl: start with a ring of broccoli florets as the green base, then tuck in the cucumber slices.
Add the radishes, cherry tomatoes and pepper strips around the ring for red and yellow color, filling any gaps with baby carrots.
Scatter the parsley and basil over the vegetables to look like greenery. Serve right away or cover and chill for up to 4 hours.
Tips & Variations
- For a quick homemade dip, mix 1 cup (240 g) sour cream or Greek yogurt with chopped dill, chives, a little garlic, lemon juice and salt.
- Add snap peas, cauliflower or a few rosemary sprigs for extra wreath texture.
- Store leftover cut vegetables in a sealed container lined with a paper towel in the fridge for up to 3 days.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!