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

Ingredient Substitutions

• Instead of Carrots: Parsnips
• Instead of Cucumber: Zucchini
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Radishes: Turnips
• Instead of Snap Peas: Snow Peas
• Instead of Creamy Hummus: Baba Ganoush
• Instead of Spinach and Artichoke Dip: Spinach Dip
• Instead of Spicy Jalapeño Dip: Chipotle Dip
• Instead of Everything‑but‑the‑Bagel Seasoning Dip: Sesame‑onion dip
• Instead of Tzatziki: Greek Yogurt Cucumber Dip
• Instead of Arugula: Baby Spinach

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Small Serving Bowls (5)
• Serving Platter
• Spoon or Small Ladle
• Food Processor (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Cutting vegetables to uniform bite‑size pieces ensures easy grazing and an attractive presentation.
• Seasoning each dip properly (especially the Everything‑but‑the‑Bagel dip) is key to flavor balance.
• Drying the vegetables thoroughly prevents a soggy board.

Chef Tips from the Video

• Use a mix of colors (red, orange, green, purple) for a visually striking board.
• Add a few whole olives or pickles for extra flavor variety.
• For an upscale touch, drizzle a little high‑quality extra‑virgin olive oil over the hummus and sprinkle with smoked paprika.

Troubleshooting

Storage

Refrigerator: Store each dip in an airtight container for up to 3 days. Keep cut vegetables in a sealed container with a damp paper towel to retain crunch.

Freezer: Dips containing dairy (spinach‑artichoke, tzatziki) can be frozen for up to 1 month, but texture may change after thawing.

Room temperature: Assembled board should not sit out longer than 2 hours for food safety.

Make-Ahead Tips

• Prepare all five dips a day ahead and store them covered in the refrigerator.
• Cut vegetables up to 4 hours ahead; keep them in a sealed container with a damp paper towel to stay crisp.
• Assemble the board just before serving to maintain visual appeal.

Frequently Asked Questions