Putting together a crudité platter just got a whole lot easier! Sharing the best tips, tricks, and step-by-step instructions on how to master your next vegetable platter.

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What is a Crudité Platter?

Crudité is an appetizer consisting of a variety of raw vegetables, cut into one- to two-bite pieces to serve with a dip. Basically, it’s a vegetable platter—which I think majority of people are more familiar with.

It’s an easy way to entertain and showcase seasonal vegetables. Not to mention, there’s something for everyone to enjoy.

Speaking of something for everyone, just about all the ingredients you see here are from Safeway. I love them for seasonal, fresh, and delicious ingredients.

We are pairing this vegetable platter with two yummy dips, veggies, and also TRISCUIT Crackers, which come in a variety of flavors to please everyone. I love TRISCUIT Crackers because they are baked with simple, quality, and wholesome ingredients.

My all-time favorite is the Cracked Pepper & Olive Oil Organic TRISCUIT Crackers. It goes with EVERYTHING, whether topped or with a dip platter.

What Veggies are Good for a Vegetable Platter?

When choosing vegetables, think about color, texture, and season. Most vegetables are delicious raw, especially when bought in-season.

I went with seasonal veggies that are at their prime now and also few that are delicious year-round.

Cauliflower florets – instead of traditional white, go with purple and orange to add a pop of color. It tastes just like the white cauliflower. Plus, that color is all-natural!
Carrots – the crunch and color of carrots are a must for any crudité platter. I love young baby carrots. They normally sell them around springtime with greens attached. Leave them whole or cut in half lengthwise.
Radishes – they are so fun and tasty! Plus, there’s a handful of different varieties—such as watermelon radishes and Easter egg radishes. They make the most beautiful presentation. Mix them up by leaving some whole with greens attached and some cut up.
Cucumbers – in my opinion, you can’t have a crudité platter without any cucumbers. They’re fresh, crunchy, and absolutely delicious with any dip.
Sugar Snap Peas – they are a staple in the springtime. I love them for their crunch and sweet flavor.

Vegetable Platter Dip

You can’t have a vegetable platter without dip. This avocado hummus and feta dip recipes are the only two dips you will ever need.

Both are made in a food processor with minimal ingredients. They also keep well refrigerated. So you can make them a few days in advance.

Avocado hummus is like guacamole and hummus in one. Incredibly creamy and delicious with just about any veggies, whereas the feta cheese dip is more salty and tangy. It’s so good paired with cucumbers or sugar snap peas.

How to Make a Vegetable Platter

Make the Dips: Make the dips first, either the day of serving or a few days in advance. Add all the ingredients to a food processor and pulse until smooth.

Always stop, scrape the sides, and taste for more salt, acidity, spice, etc. The avocado hummus has a lot of fresh lime juice, so the dip will not brown immediately. Chill both of the dips before serving.

Prep the Veggies: While the dips are chilling, prep the vegetables. Wash, trim and cut into spears, slices, rounds, or strips. Keep it fun by leaving some vegetables whole and some cut up.

Arrange on Platter: Lastly, arrange everything on a platter. A large oval or round platter works great. Also, large serving board or even a pastry marble slab like I used.

Transfer the dips into small serving bowls and arrange them in the middle of the platter. Add the cut-up vegetables around the dips, mixing shapes, color, and texture.

How to Keep Vegetable Platter Fresh

Ideally, the vegetables are best when cut up a few hours before serving, however, if you need to, you can prepare certain vegetables a few days in advance.

Wash your vegetables and pat dry or let them air dry. Cut into serving pieces and store in separate airtight containers. This works great for hard vegetables such as celery, broccoli, cauliflower, carrots, etc.

For softer vegetables, such as tomatoes or cucumbers, I find those are best prepared just before serving as they retain more water and tend to break down faster.

Looking for a variety of dips to add to your vegetable platter? Try Tzatziki Yogurt Sauce or Greek Yogurt Onion Dip.

Do you have any tips or tricks for making a crudité platter? Let me know in the comments below.