Veggie Platter
Colorful array of fresh vegetables with homemade dips
Ingredients
Instructions
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Prepare the vegetablesWash all vegetables thoroughly. Peel carrots and cut into sticks about 3 inches long. Slice cucumber into ¼-inch rounds. Remove seeds from bell peppers and slice into strips. Cut broccoli and cauliflower into bite-sized florets. Halve cherry tomatoes and trim snap peas.
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Blanch the vegetablesBring a large pot of salted water to a boil. Prepare an ice bath in a large bowl. Blanch broccoli and cauliflower florets for 1-2 minutes until bright in color but still crisp. Immediately transfer to the ice bath to stop cooking. After 1 minute, drain and pat dry with paper towels.
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Make the yogurt dipIn a medium bowl, combine Greek yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
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Arrange the platterSelect a large serving platter or tray. Place small bowls in the center for the hummus and yogurt dip. Arrange the vegetables in colorful groups around the dips. Create a vibrant pattern by alternating colors and shapes for maximum visual appeal.
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Finish and serveFill the bowls with hummus and yogurt dip. Garnish the dips with a sprinkle of fresh herbs or a drizzle of olive oil if desired. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours before serving.
Nutritional Information
125
Calories
per serving
6
Protein
g per serving
15
Carbohydrates
g per serving
4.5
Total Fat
g per serving
1.2
Saturated Fat
g per serving
4
Fiber
g per serving
7
Sugar
g per serving
320
Sodium
mg per serving
45
Vitamin C
% daily value
1.8
Iron
mg per serving
Veggie Platter is Also Known As
Crudité Platter, Vegetable Crudités, Garden Vegetable Tray or Fresh Vegetable Platter
