Large Crudite Recipe
Colorful harvest of raw seasonal cut veggies. Served with Labneh dip. Large (16-20 Servings)
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Ingredients
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Vegetables
Labneh Dip
Method
Preparation of Vegetables
- 1
Wash and Prepare Vegetables
Thoroughly wash all vegetables under running water to remove any dirt or pesticides.
- 2
Cut Vegetables
Peel the carrots and cut them into sticks. Slice the cucumbers into rounds or sticks. Core and slice the bell peppers into strips. Halve the cherry tomatoes. Trim the radishes and cut them in half if large. Cut the broccoli and cauliflower into bite-sized florets. Trim the ends of snap peas.
- 3
Arrange Vegetables
In a large serving platter or bowl, arrange all the prepared vegetables in an aesthetically pleasing manner, grouping colors and types together for visual appeal.
Preparation of Labneh Dip
- 4
Mix Labneh Ingredients
In a mixing bowl, combine labneh, olive oil, minced garlic, lemon juice, salt, and black pepper. Stir until smooth and well combined.
- 5
Garnish Dip
If desired, add chopped fresh herbs on top of the labneh dip for added flavor and presentation.
- 6
Serve
Transfer the labneh dip to a small serving bowl and place it alongside the arranged crudites. Enjoy!