Fresh Vegetable Platter Recipe

Rinse and trim

Rinse all vegetables under cold running water and pat dry with a kitchen towel or paper towels.

Prepare carrots and celery

If using large carrots, peel and cut into sticks about 3 inches long. If using baby carrots, simply pat dry and arrange. Trim celery and cut into 3-inch sticks.

Slice cucumber

Peel the English cucumber if desired, then slice into 1/4-inch rounds or lengthwise into sticks for dipping. Pat dry to remove excess moisture.

Prepare peppers

Core and seed the red and yellow bell peppers, then cut into 1/2-inch-wide strips, about 3 inches long.

Halve tomatoes and trim radishes

Halve cherry tomatoes. Trim root ends of radishes and halve or quarter large radishes so they are bite-sized.

Cut florets

Cut broccoli and cauliflower into small, bite-sized florets. If you prefer slightly softened florets, blanch: bring a pot of salted water to a boil, add florets for 30 seconds to 1 minute, then transfer immediately to an ice bath to stop cooking. Drain and pat dry.

Assemble platter

On a large serving platter or wooden board, arrange vegetables in groups or alternating colors for visual appeal. Place cherry tomatoes and lemon wedges in small clusters. Tuck parsley sprigs around the edges as garnish. If using optional toasted nuts or sesame seeds, sprinkle lightly over broccoli and cauliflower.

In a medium bowl combine 1 cup mayonnaise, 1 cup buttermilk and 1 cup sour cream. Whisk until smooth and slightly thickened.

Add chopped fresh chives (2 tbs), parsley (2 tbs), dill (1 tbs), minced garlic (1 tsp), onion powder (1 tsp), salt (1 tsp), black pepper (1 tsp) and lemon juice (1 tsp). Stir to combine.

Taste and adjust seasoning: add more salt, pepper or lemon juice as desired. If you prefer a thinner dip, stir in up to 2 additional tablespoons of buttermilk. Chill in the refrigerator for at least 20 minutes to let flavors meld; you can prepare up to 24 hours ahead and keep covered in the fridge.

Serve

Transfer dip to a small bowl and place on the platter or in individual ramekins for serving alongside the vegetables.

In a bowl combine 3 tablespoons sour cream, 3 tablespoons mayonnaise and 2 tablespoons crème fraîche or Greek yogurt. Stir until smooth.

Fold in 1 cup blue cheese crumbles, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon black pepper. Mash a portion of the blue cheese against the side of the bowl with the back of a spoon if you prefer a creamier texture with some intact crumbles remaining.

Taste and adjust: add a pinch of salt or extra lemon if needed. Chill for 10–15 minutes for flavors to settle, then transfer to a serving bowl.

If desired, drizzle 1 teaspoon olive oil over select vegetables (such as broccoli or cauliflower) and sprinkle with 1/2 teaspoon sea salt and 2 tablespoons toasted sesame seeds or chopped toasted almonds for flavor and texture.

Final presentation

Place the chosen dip(s) in bowls and set them in the center or side of the platter. Garnish dips with a sprinkling of chopped chives or a few remaining blue cheese crumbles. Serve immediately or keep chilled until ready. Provide small tongs or forks for picking and extra lemon wedges on the side.