Small Crudite Recipe
Colorful harvest of raw seasonal cut veggies. Served with Labneh dip. Small (8-12 Servings)
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Ingredients
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Vegetables
Labneh Dip
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots. Cut them into sticks or rounds, approximately 3 inches long and 1/2 inch thick.
- 2
Prepare Cucumber
Wash the cucumber and cut it in half lengthwise. Remove the seeds with a spoon if desired, then slice into half-moons or sticks.
- 3
Prepare Bell Peppers
Wash the bell peppers, remove the seeds and stems, and cut them into strips or bite-sized pieces.
- 4
Prepare Cherry Tomatoes
Rinse the cherry tomatoes under cold water and leave them whole.
- 5
Prepare Radishes
Wash the radishes thoroughly. Trim the tops and roots, then cut into halves or quarters for easy dipping.
- 6
Prepare Celery
Wash the celery stalks and cut them into 3-inch sticks.
- 7
Prepare Broccoli
Wash the broccoli and cut it into small florets, about 1-2 inches in size.
Labneh Dip Preparation
- 8
Mix Labneh Dip
In a mixing bowl, combine the labneh, olive oil, minced garlic, lemon juice, salt, and black pepper. Stir well until the mixture is smooth and creamy.
- 9
Garnish
Sprinkle the chopped parsley on top of the labneh dip for added color and flavor.
Serving
- 10
Arrange the Crudites
On a large serving platter, artfully arrange the prepared vegetables in sections for a colorful display.
- 11
Serve with Dip
Place the labneh dip in the center of the vegetable platter. Serve immediately and enjoy!