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A crudite platter with assorted vegetables and two dips in small bowls.
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Crudité Platter

A classic crudité platter is a fresh, light, and colorful choice for any party menu. It works for any season, any occasion, and is endlessly customizable.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American, French
Servings: 10 people
Author: Valerie Brunmeier

Ingredients

  • 8 ounces mini bell peppers assorted colors, halved or quartered, lengthwise
  • 8 ounces baby carrots
  • 3 or 4 ribs celery sliced
  • 1 medium cucumber peeled in stripes and sliced
  • 8 ounces sugar snap peas
  • 1 small bunch radishes thinly sliced
  • 8 ounces grape tomatoes assorted colors

Vegetables to Swap or Add

  • Blanched vegetables like asparagus, green beans, brocccoli or cauliflower florets see notes below for blanching instructions
  • Roasted beets (chilled), jicama, raddichio

Dips (choose two)

  • ¾ cup Blue cheese salad dressing store-bought or homemade
  • ¾ cup Ranch salad dressing store-bought or homemade
  • Basil Buttermilk Dressing
  • Tzatziki Sauce
  • 1 tablespoon crumbled blue cheese or as needed
  • 2 teaspoons chopped fresh chives or dill or as needed

Assembled Appetizers (choose one)

Instructions

  • Arrange the vegetables in small groups around a large board or platter, leaving space to nestle in a few pieces of an assembled appetizer.
  • Spoon the dressings into two small bowls, garnishing the blue cheese dressing with a sprinkle of crumbled blue cheese and the other (ranch, Basil Buttermilk, or Tzatziki) with chopped fresh chives or dill. Set the bowls on the platter between the vegetables just before serving.

Notes

Seasonal Vegetable Ideas
  • Spring: Sugar snap peas, radishes (look for pretty Easter egg radish), asparagus spears (blanched), baby carrots (rainbow if available), endive
  • Summer: Cherry tomatoes, cucumbers, mini bell peppers, jicama, green beans (blanched)
  • Fall: Broccoli and/or cauliflower florets (blanched if desired), bell peppers, celery
  • Winter: Roasted beets (chilled), radicchio, English/hothouse cucumber
Prep ahead: Wash and cut veggies the day before and store them in airtight containers lined with a paper towel.
Blanch harder vegetables: Veggies like green beans, broccoli, cauliflower, and asparagus can be briefly cooked to soften their texture slightly while preserving their bright color and crunch.
  • Bring a pot of salted water to a boil and set up a bowl of ice water.
  • Add vegetables and cook for 1 to 2 minutes, just until crisp-tender.
  • Transfer immediately to the ice bath, then drain and pat dry before serving.