Crudite Platter (Veggie Platter with Dips)

5 from 30 votes
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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.

Veggie platter with differently colored hummus in small bowls

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 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.

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.

Chopped raw vegetables for a crudité platter

What dips go well with veggies?

This mostly depends on your personal preference and what you have access to. Popular options are hummus, tzatziki, baba ganoush, spinach dip, garlic aioli, ranch dressing, or even vinaigrette. You can also make fun, colorful hummus to elevate traditional hummus into a vibrant, party-perfect dip for crudités. For this, you need to blend the regular hummus base with natural colorants like beet for pink, turmeric for yellow, or avocado for green. All of these dipping sauce recipes are quick and easy to make. Plus you can prepare them a day in advance – great when planning for a party.

Steps for making rainbow hummus

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!

Veggie platter with green avocado hummus in small bowls

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)

5 from 30 votes
By: Samira
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.
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 10

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

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

How much to serve: I recommend about 1 cup of vegetables and about 3 Tbsp of dip per person.
To make ahead: Most dips can be made 1-2 days in advance and you can prep and chop the vegetables a few hours ahead of time.
To store: Keep it covered in the fridge until ready to serve.
 
Course: Appetizer, Snack
Cuisine: American
Shelf life: 1-2 Days

Nutrition

Calories: 76kcal, Carbohydrates: 16g, Protein: 4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 76mg, Potassium: 731mg, Fiber: 5g, Sugar: 7g, Vitamin A: 8212IU, Vitamin C: 141mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 30 votes (29 ratings without comment)

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10 Comments

  1. Amy says:

    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.

    1. Support @ Alphafoodie says:

      Hi Amy,
      You’d get about 1/3 cup of each color. You can double everything or make fewer colors if preferred.

  2. Kande says:

    5 stars
    Thank you for the inspiration!!! 😀

    1. Support @ Alphafoodie says:

      Thank you for your comment, Kande! 🙂

  3. David N says:

    Hi! Is it 1 cup chickpeas before or after cooking them? Thank you!

    1. Support @ Alphafoodie says:

      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!

  4. Manuela says:

    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

    1. Support @ Alphafoodie says:

      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.

  5. ariel says:

    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

    1. Support @ Alphafoodie says:

      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.