Vegetable Crudité Platter Recipe
Make Vegetable Crudité Platter Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dips
Method
Preparation of Vegetables
- 1
Prepare Carrots
Wash and peel the carrots. Cut them into sticks about 4 inches long and 1/4 inch thick.
- 2
Prepare Celery
Wash the celery stalks thoroughly. Cut them into sticks about 4 inches long and 1/4 inch thick.
- 3
Prepare Cucumber
Wash the cucumber and cut it in half lengthwise. Slice each half into sticks about 4 inches long and 1/4 inch thick.
- 4
Prepare Bell Peppers
Wash the bell peppers. Cut them in half, remove the seeds and white membranes, then slice them into strips about 4 inches long and 1/4 inch thick.
- 5
Prepare Radishes
Wash the radishes thoroughly. Trim the tops and tails, then slice them in half if large or leave them whole if small.
- 6
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole for serving.
Assembly
- 7
Arrange the Vegetables
On a large serving platter, arrange the prepared vegetable sticks and whole cherry tomatoes in an aesthetically pleasing way. Group similar colors together for visual appeal.
- 8
Add Dips
In small bowls, portion out the hummus, ranch dressing, and guacamole. Place these bowls around the vegetable platter.
- 9
Serve
Serve immediately or cover and refrigerate until ready to serve. Enjoy with your favorite dipping sauces!