Crudités (crew-dee-tah) are nothing more than a platter of fresh, raw vegetables, cut into strips or bite-sized pieces and served with a dip. Filled with a variety of colors and textures, an artfully, beautifully arranged crudité platter is an elegant, show-stopping upgrade of the classic vegetable tray. With the summer entertaining season quickly approaching, sometimes the simplest thing to make is the absolute best thing to make.
The beauty of a crudités platter is that there are no rules for which raw vegetables to use. Make it as colorful, flavorful, and textured as you like. The only thing to keep in mind is that a variety of seasonal vegetables can be the most visually appealing as well as most appetizing. Although a platter of similarly colored vegetables can also be equally eye-catching.
Until the Farmer's Market season opens near me, I generally like to source my fresh vegetables from Trader Joe's, Whole Foods, and/or my local grocery store. Baby and/or tri-colored carrots, peeled and sliced lengthwise in half, as well as Persian (baby) cucumbers (unpeeled) are perfectly sized delicious bites.
Making your own homemade Herby Ranch Dip can take any platter from ordinary to extraordinary. This quick and easy creamy dip is destined to be one of your favorites. You can easily turn this platter from a one dip to a two dip one by adding a bowl of homemade hummus or your favorite store bought one.
Once you make this Crudités Platter with Herby Ranch Dip you might not be able to make it any other way. Quite possibly it might be one of those 'vegetable' platters quickly devoured at your next gathering.
Recipe
Crudités Platter with Herby Ranch Dip
Serves 8-10
Ingredients
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon Kosher salt
1/2 teaspoon black pepper
3-4 Persian Cucumbers, unpeeled and sliced in lengthwise wedges
1 large bunch of tri-colored or baby carrots, peeled and cut lengthwise
5-6 radishes, cut in half or quarters
8-10 broccolini stalks
1 small head of purple cauliflower
12-14 sugar snap or shelled English peas, several cut to expose the peas
Other optional vegetables: celery stalks, tri-colored cherry tomatoes, blanched asparagus
Optional garnish: edible flowers, mint sprigs
Directions
1. In a medium sized bowl, combine all of the dip ingredients. Cover and chill for at least 4 hours (or overnight) before serving. Transfer the dip to your serving bowl just before serving.
2. On a large platter or cutting board (14" or 16" long), begin to layer the vegetables, in no particular order. Starting from the outside of the board and working toward the bowl holding the dip. Keep in mind the variation between the colors, sizes and shapes as you arrange the vegetables.
3. Arrange the cut radishes, cut sugar snap peas and cherry tomatoes (if using) on top.
4. Top with edible flowers and/or mint sprigs, if using.
5. Serve immediately.
Notes: (1) The platter can be made several hours ahead. Cover and keep chilled in the refrigerator. (2) If you wanted to serve two dips with the vegetables a homemade hummus.