Crudités Platter Recipe
Colorful harvest of raw seasonal cut veggies. Served with Labneh dip.
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Ingredients
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Vegetables
Labneh Dip
Method
Prepare Vegetables
- 1
Wash and Cut
Thoroughly wash all vegetables under cold running water. Peel the carrots and slice them into sticks. Cut the cucumbers into rounds or sticks, depending on your preference. Remove the stems from the bell peppers, slice them in half, and remove the seeds. Cut the bell peppers into strips. Halve the cherry tomatoes, trim the ends of the radishes, and slice them in half if desired. Cut the celery into sticks. Cut the broccoli and cauliflower into small florets.
- 2
Arrange on Platter
In a large serving platter, artfully arrange the prepared vegetables, grouping similar colors together for a vibrant presentation.
Prepare Labneh Dip
- 3
Mix Ingredients
In a medium bowl, combine 1 cup of labneh, 2 tablespoons of olive oil, 1 minced garlic clove, and 1 tablespoon of lemon juice. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
- 4
Add Fresh Herbs
Fold in 2 tablespoons of your choice of chopped fresh herbs (like dill or mint) into the labneh mixture until well combined.
- 5
Serve
Transfer the labneh dip to a small bowl and place it in the center of the vegetable platter for dipping.
