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.
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!
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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.