Build a crudités platter with me 🫛🥦🥒🌶️🫑🫒🥕

Ingredients

• 1 cup Carrots (peeled and cut into sticks)
• 1 medium Cucumber (sliced into half‑moons)
• 1 large Red Bell Pepper (cut into strips)
• 1 cup Cherry Tomatoes (whole)
• 6 pieces Radishes (thinly sliced)
• 1 cup Snap Peas (trimmed)
• 1 cup Creamy Hummus (store‑bought or homemade)
• 1 cup Spinach and Artichoke Dip (homemade, warmed slightly before serving)
• 0.5 cup Spicy Jalapeño Dip (adjust heat to taste)
• 0.5 cup Everything‑but‑the‑Bagel Seasoning Dip (dip mixed with Everything‑but‑the‑Bagel seasoning)
• 1 cup Tzatziki (Greek yogurt based, chilled)
• 1 cup Arugula (for garnish around dips)

Instructions

1. Wash and Dry Vegetables

   Rinse all fresh vegetables under cold running water, then pat dry with a clean kitchen towel or spin in a salad‑spinner.

   Time: PT5M

2. Cut Vegetables

   Using a chef's knife, cut carrots into sticks, cucumber into half‑moons, bell pepper into strips, radishes into thin rounds, snap peas into bite‑size pieces, and leave cherry tomatoes whole.

   Time: PT15M

3. Prepare Creamy Hummus (if homemade)

   Combine 1 cup canned chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove, and 2 tbsp olive oil in a food processor. Blend until smooth, adding water as needed. Season with salt and pepper.

   Time: PT5M

4. Prepare Spinach and Artichoke Dip

   In a mixing bowl, stir together ½ cup softened cream cheese, ¼ cup sour cream, ¼ cup grated Parmesan, ½ cup chopped cooked spinach, and ½ cup chopped marinated artichoke hearts. Add a pinch of garlic powder and bake at 350°F for 10 minutes, or simply serve at room temperature if short on time.

   Time: PT10M

   Temperature: 350°F

5. Prepare Spicy Jalapeño Dip

   Mix ½ cup Greek yogurt, 1 finely diced jalapeño (seeds removed for less heat), 1 tsp lime juice, and a pinch of salt. Stir until smooth.

   Time: PT3M

6. Prepare Everything‑but‑the‑Bagel Seasoning Dip

   Combine ½ cup cream cheese with 2 tbsp Everything‑but‑the‑Bagel seasoning. Mix until fully incorporated.

   Time: PT2M

7. Prepare Tzatziki

   Grate half a cucumber, squeeze out excess moisture, then mix with 1 cup Greek yogurt, 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt. Chill for at least 10 minutes.

   Time: PT5M

8. Arrange the Board

   Place the serving platter on a flat surface. Spoon each dip into its own small bowl and position them evenly across the board. Arrange the cut vegetables around the bowls, leaving space for easy grazing. Scatter arugula around the dips to catch any stray moisture.

   Time: PT5M

9. Final Touches

   Give the board a quick visual check, add a drizzle of olive oil over the hummus if desired, and serve immediately or keep chilled until guests arrive.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g