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How to make a show-stopping crudité platter with fresh vegetables and appetizing dips. Including top tips on what vegetables and easy dips to include and how to arrange them for the ultimate veggie platter.
A crudité platter might be one of the easiest and most beautiful party snack ideas. All you need is a selection of rainbow-colored vegetables that are in season or available to you.
Then customize by adding your favorite dipping sauces (I love adding my favorite hummus recipe) and possibly olives or pickles and you will inspire everyone to eat more vegetables with this great, effortless, make-ahead appetizer for friends and family.
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Watch how to make a veggie platter
What is crudite
Crudité (from French, pronounced “kroo-dee-TAY“) is an appetizer made of raw vegetables, often served with creamy dips and arranged beautifully on a tray. Colorful vegetables such as carrots, cucumbers, celery, tomatoes, etc are other found in a crudité selection. Such veggie platters are great for entertaining and can be served as finger food at parties, potlucks, and gatherings.
What veggies go on a crudite platter
Colorful fresh vegetables are the perfect choice for a crudité platter. Choose crunchy ones like carrots (different colors), cucumber, celery, bell peppers (different colors), snap peas, and rainbow radishes, or softer ones like cherry tomatoes, olives, and broccoli or cauliflower florets – it’s having a variety that matters. These crudites can be served whole or cut into bite-sized pieces or sticks so they are easy to pick up and dip.
What dips go well with veggies?
This mostly depends on your preference and what you have on hand. Popular options are hummus, tzatziki, baba ganoush, spinach dip, garlic aioli, ranch dressing, or vinaigrette. You can also make colorful hummus by blending the base with natural colorants like beet for pink hummus, turmeric, avocado, etc. For something different, drizzle homemade chamoy sauce over your veggies—its sweet, spicy kick pairs perfectly with fresh options like cucumber, carrots, and bell peppers. These dips are quick to make and can be prepared a day ahead—perfect for parties!
How to make a beautiful crudite platter
Choose your tray: Make sure you have a large serving platter or tray. The shape and material are up to you—a large wooden board, a round metallic tray, or a glass tray. Depending on the size of your event, go for a bigger or smaller platter. Keep in mind that you need to get enough vegetables to cover it.
Add the dips: Then pour your dipping sauces into small bowls or shallow cups and place them in the center or at two opposite ends of the platter.
Arrange the vegetables: Arrange your selection of colorful veggies around the dips elegantly. You can arrange them by color, like a rainbow, or by texture, from crunchiest to softest. Just make sure you allow the veggies to shine.
Final touches: In addition to the crudites, you can fill the gaps with olives, gherkins, crackers, pita chips, or cheese sticks. You can also sprinkle some fresh herbs or add some toasted nuts. Voila, your veggie platter with dips is ready to enjoy!
More appetizer ideas
If you try making a veggie tray at home, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Crudite Platter (Veggie Platter with Dips)
Ingredients
Suggested vegetables
- 3 cups carrots baby carrots, carrot sticks, rainbow carrots; cut into sticks if needed
- 5-6 radish pink radish, watermelon radish, etc; sliced or quartered
- 2 cups bell peppers assorted colors; sliced
- 1 pint cherry tomatoes red, orange, yellow; OR grape tomatoes
- 1 head broccoli separated into florets
- 1 head cauliflower separated into florets
- 1 cucumber cut into sicks
- 1 bunch celery cut into sticks
- 1 cups sugar snap peas
Suggested dips
- hummus classic creamy hummus, or beet hummus, turmeric hummus, avocado hummus, etc
- tzatziki
- spinach dip
Others
- marinated olives
- pickled cucumber
- crackers or pita chips
Instructions
- Prepare a large serving platter or tray. The shape and material are up to you and depending on the size of your event, go for a bigger or smaller platter.
- Prepare your dips (best done the day before). Pour them into small bowls or shallow cups. Place them on the tray – they can be in the center or at two opposite ends.
- Prepare your vegetables—wash, trim, and cut them into bite-sized pieces or sticks or leave them whole. Arrange them on the tray elegantly by color or texture.
- Fill the gaps with olives, gherkins, or crackers. Serve and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much hummus of each color do you end up with by volume? I’m trying to figure out if I want to double everything for a party.
Hi Amy,
You’d get about 1/3 cup of each color. You can double everything or make fewer colors if preferred.
Thank you for the inspiration!!! 😀
Thank you for your comment, Kande! 🙂
Hi! Is it 1 cup chickpeas before or after cooking them? Thank you!
Hi David,
It’s 1 cup before soaking and cooking them, you can read the detailed steps under the recipe. I hope you give it a try!
I did the red pepperoni the cabbage one. The cabbage one was a bit dry. Is there a way to make I’m more creamy? Thank you
Hi Manuela,
Thank you for giving this recipe a try. To make the cabbage hummus a bit more creamy, you could add a bit of filtered water – 2-3 tbsp, add them gradually until you achieve the desired consistency. I hope this helps.
Hi, I have a question, in a lot of your videos we see you use a big food processor. Do you recommend it ? if yes, which one is it ? I cannot find it in your tool section,
thanks
Hi Ariel,
I mostly use 2 food processors – one small and one bigger depending on what I need it for. They are both linked on the shop page of the blog. I hope it helps.