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.

Overhead crudite platter with vegetable dips in the middle this recipe

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 the majority of people are more familiar with.

We are pairing this vegetable platter with two yummy dips, veggies, and crackers.

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

Love platters? Learn everything you need to know about putting together the best cheese platter and antipasto platter.

Cut up vegetables on wooden board

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 a 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. 
Close up vegetable platter with vegetable platters dips in the middle

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. 

Ingredients for vegetable platter dips
Food processor with vegetable platter dip ingredients

How to Assemble Vegetable Platter

Make the Dips: Make the dips first, either on 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 a Platter: Lastly, arrange everything on a platter. A large oval or round platter works great. Also, a 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, colors, and textures. 

Side close up view of crudite platter

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 them 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.

More Ideas for Vegetable Platter

Looking for a variety of dips to add to your vegetable platter? Try the following:

Print
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Overhead crudite platter on white board

Crudité Platter 101 (How to Make a Vegetable Platter)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 25 min
  • Total Time: 25 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Chop
  • Cuisine: American
Print Recipe

Description

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.

Ingredients

Units Scale

Avocado Hummus

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 ripe avocados
  • 2 cloves garlic
  • 1 jalapeno pepper, seeded and roughly chopped
  • 1 ½ tsp. ground cumin
  • Juice 2 limes and zest of 1 lime
  • ¼ cup fresh cilantro, roughly chopped
  • pinch of chili flakes, optional

Feta Dip 

  • ⅓ cup Greek yogurt, whole milk
  • 6 oz. crumbled feta cheese
  • 4 oz. cream cheese, softened
  • 1 cloves garlic
  • ¼ cup fresh dill
  • Zest 1 lemon and 1 Tbsp. fresh lemon juice

Everything Else

  • Assortment of fresh seasonal vegetables, washed and cut up into serving pieces
  • Crackers

Instructions

  1. Prepare the dips: in a food processor, blend all of the ingredients for the Avocado Hummus until smooth. Season with salt and pepper, taste. Do the same for the Feta Dip. Blend all of the ingredients in a clean food processor. Season with salt and pepper, to taste. Refrigerate both dips for at least 30 minutes. Taste for acidity, spice, and salt before serving.
  2. Prepare the vegetables: wash and cut up vegetables into strips, sticks, and rounds. Leave some of the vegetables whole.
  3. Arrange the platter: spoon the dips into small serving bowls and arrange on a large platter or a flat serving board. Fill the space and gaps around the dips with the cut up vegetables and crackers. Mix different texture, color, and size. Don’t overthink it and just have fun. Serve immediately.

Notes

  1. Both of the dips can be prepared few days in advance. Just keep refrigerated in an airtight container until ready to serve.
  2. Use a variety of seasonal and more traditional vegetables. Play around with colors, texture, and shapes. Keep some vegetables whole and some cut up.

Nutrition

  • Serving Size:
  • Calories: 242
  • Sugar: 3.6 g
  • Sodium: 402.4 mg
  • Fat: 17 g
  • Carbohydrates: 15.8 g
  • Protein: 9.2 g
  • Cholesterol: 34.8 mg

 

Nutritional information is for BOTH – the Avocado Hummus and Feta Dip. It does not include vegetables or crackers.

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