Farmers Market Crudite Recipe

Wash and dry

Rinse all vegetables under cold running water. Pat dry thoroughly with clean kitchen towels or a salad spinner to remove excess moisture so crudités stay crisp.

Trim and prepare carrots and snap peas

If using baby carrots, leave whole or cut in half lengthwise for easier dipping. Trim the snap peas by snapping off the stem and removing the string if present.

Slice cucumber and fennel

Peel if desired. Cut the English cucumber into 1/4-inch rounds or half-moons. If using fennel, core and thinly slice into matchsticks or thin wedges.

Prepare radishes and peppers

Trim radish tops and bottoms and slice thinly or quarter if large. Halve or quarter mini bell peppers lengthwise and remove seeds to create little cups for dipping.

Arrange tomatoes

Leave cherry or grape tomatoes whole. Pat them dry so they don't make the platter watery.

Chill

Place all prepped vegetables in the refrigerator on a tray uncovered for 10–15 minutes to ensure they are crisp and cold before plating.

Soften and combine

In a medium mixing bowl, add the softened cream cheese and 2 tablespoons of milk. Beat with an electric mixer or whisk until smooth and creamy.

Add cheese and seasonings

Fold in the grated sharp cheddar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and kosher salt. Mix until evenly combined. If the mixture seems too firm, add up to 1 tablespoon more milk to reach a spreadable consistency.

Adjust and finish

Taste and adjust seasoning with additional salt, pepper, or a pinch more smoked paprika as desired. Stir in minced chives if using. Transfer the pub cheese to a small serving bowl and smooth the top with a spatula.

Optional garnish

Drizzle 1 teaspoon olive oil over the top and sprinkle toasted sesame seeds or flaky sea salt for visual appeal and a flavor boost.

Select a large platter or wooden board. Place the bowl of pub cheese slightly off-center to create visual interest.

Arrange vegetables in groups around the bowl in an attractive, colorful pattern — carrots, cucumbers, radishes, bell peppers, tomatoes, snap peas, and fennel — leaving space for crackers.

Fan crackers in a separate area of the board or in a small bowl so they remain crisp. If desired, lightly brush a few crackers with the reserved olive oil and sprinkle flaky sea salt or sesame seeds, then place them on the board.

Garnish the pub cheese bowl and platter with chopped fresh herbs (parsley, dill, or additional chives). Serve immediately so vegetables remain crisp. Provide small tongs or toothpicks for easy picking.

If making ahead: store prepped vegetables in airtight containers with a paper towel to absorb moisture and keep pub cheese chilled. Assemble within 2 hours of serving for best texture.