Ultimate Platter Recipe

Warm spinach-artichoke dip

Preheat oven to 350°F (175°C). Transfer the spinach-artichoke dip to a small oven-safe dish. Cover loosely with foil and warm for 12–15 minutes until hot and bubbly. Keep covered until serving to maintain heat.

Prepare tzatziki (if making from scratch)

If making tzatziki fresh: grate 1/2 cup cucumber and squeeze out excess liquid. Stir together 1 cup Greek yogurt, grated cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp chopped dill or mint, pinch of salt and pepper. Chill until assembly.

If using store-bought dips (guacamole, hummus, salsa) place them in serving bowls and chill or reserve at room temperature depending on type. Keep guacamole covered with plastic wrap pressed on the surface to prevent browning.

Select a large wooden board or platter. Place bowls with dips (warmed spinach-artichoke, guacamole, hummus, salsa, tzatziki) spaced around the board to create anchor points.

Arrange the cheeses near the dips for pairing: place cubed cheddar in a neat pile, slice the brie and fan it out, and place crumbled feta in a small ramekin or mound. Leave space for knives or spreading spoons.

Fold prosciutto slices into loose rosettes and place in a cluster. Fan or roll the soppressata/salami into slices and tuck around cheeses. Add shredded smoked/rotisserie chicken in a small pile near a dip (great with sweet chili or mustard).

Scatter grape tomatoes and seedless grapes in small clusters across the board to add color and freshness.

Fill small bowls or sections with marinated olives and cornichons. Place roasted red pepper slices adjacent to the hummus or brie for pairing.

Arrange cucumber rounds and baby carrots in lines or small piles near the dips for easy dipping. Sprinkle with a little sea salt and black pepper if desired.

Fill in open spaces with tortilla chips and pita chips, spreading them around the board so guests can reach them from all sides. Add mixed nuts in a small bowl or scatter lightly.

Nestle halved dried apricots or figs and dark chocolate pieces near the cheeses for sweet-salty pairing opportunities. Drizzle honey lightly over brie or place honey in a small dish with a spoon.

Place grainy mustard and sweet chili sauce/hot honey in small bowls. Drizzle a little olive oil over the brie and sprinkle the brie or crostini area with a pinch of sea salt and cracked black pepper.

Garnish the platter with fresh basil leaves and chopped parsley for color. Insert toothpicks or small skewers into some meat-cheese-olive combos for easy single-bite picks.

Serve the platter at room temperature for best flavor (except keep warmed dip warm). Provide small spoons for dips and cheese knives for brie and cubed cheese. Place extra napkins and plates nearby.

Leftover storage: cover individual components separately (chips lose crunch, so store airtight; refrigerate dips and meats; bring cheeses to room temperature before re-serving).