Crudités Recipe
Carrots, cherry tomatoes, cucumbers, asparagus, sweet peppers, hummus and ranch dip. (Serves 12 approx.)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dips
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots. Cut them into sticks approximately 4 inches long.
- 2
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole for serving.
- 3
Prepare Cucumbers
Wash the cucumbers. Cut them into half-moons or sticks, depending on your preference.
- 4
Prepare Asparagus
Trim the woody ends off the asparagus. Blanch in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking. Cut into 3-inch pieces.
- 5
Prepare Sweet Peppers
Wash the sweet peppers. Cut them into strips or bite-sized pieces.
Serving
- 6
Arrange the Veggies
On a large platter, arrange the prepared vegetables in sections for a colorful display.
- 7
Add Dips
In small bowls, serve the hummus and ranch dip alongside the arranged vegetables.
- 8
Serve
Serve immediately to enjoy fresh and crisp vegetables with dips.