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Garden Vegetable Crudite Board

Colorful garden vegetable crudite board with two creamy homemade dips for healthy snacking.
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A vibrant, interactive platter of fresh vegetables and flavorful dips. This beautiful board is a simple, healthy, and impressive centerpiece perfect for any gathering or snack time.

Ingredients

Scale
  • For the Vegetables (choose 8-10 varieties):
  • 1 pint cherry tomatoes
  • 1 bunch radishes, halved
  • 2 bell peppers (red/orange), sliced
  • 1 bunch baby carrots
  • 1 cup sugar snap peas
  • 2 cups broccoli florets
  • 1 English cucumber, sliced
  • 4 celery stalks, cut into sticks
  • 2 heads Belgian endive, leaves separated
  • 1 cup purple cauliflower florets
  • Fresh dill, parsley, or chives for garnish
  • For the Creamy Herb Dip:
  • 1 cup sour cream or Greek yogurt
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh chopped chives
  • 2 tbsp fresh chopped parsley
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • For the Lemon-Tahini Dip:
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 3-4 tbsp warm water
  • Salt to taste
  • For the Simple Hummus:
  • 1 cup store-bought or homemade hummus
  • 1 tbsp olive oil for drizzling
  • 1/2 tsp smoked paprika

Instructions

  1. Prep all vegetables: Wash and thoroughly dry all produce. Slice, chop, and cut vegetables into uniform, bite-sized pieces.
  2. Prepare dips: Mix ingredients for Creamy Herb Dip in a bowl. In another bowl, whisk tahini, lemon juice, garlic, and salt, adding warm water until desired consistency is reached. Place hummus in a bowl and drizzle with olive oil, sprinkling with smoked paprika.
  3. Place anchor dips: Position 2-3 small bowls with your prepared dips onto a large board or platter, spacing them out.
  4. Arrange vegetables: Group vegetables by type and color around the dip bowls. Place contrasting colors next to each other for visual appeal.
  5. Fill gaps: Use small items like cherry tomatoes or snap peas to fill any empty spaces, creating an abundant look.
  6. Garnish: Tuck fresh herb sprigs around the vegetables and dips. Give dips a final stir and add any last garnishes, like a lemon wedge with the tahini dip.

Notes

Ensure vegetables are completely dry before assembling to prevent sogginess. You can prep vegetables and make dips a day ahead; store separately in airtight containers in the fridge. Assemble the board just before serving for maximum crispness.

Nutrition

Find it online: https://harmonymeal.com/garden-vegetable-crudite-board/