Crudités Party Platter
No more boring party platters! These cool dips and easy pairing upgrades will keep the party going all night long.
Ingredients
Whole-Grain Mustard Butter
- 1 stick room-temperature butter
- 2 1/2 tsp. whole-grain mustard
- 1/2 tsp. honey
Tangy Beet Dip
- 8 beets—roasted, peeled, and halved
- 1 tbsp. EVOO
- 1 tbsp. apple cider vinegar
- Crumbled feta or goat cheese
- Za’atar (optional)
Kale Pesto & Yogurt
- 1 clove garlic
- 4 oz. curly kale, stemmed
- 1/4 cup pine nuts, toasted, plus more for garnish
- 1 cup grated Parmesan
- 1 tsp. lemon zest plus 2 tbsp. juice
- 1/2 tsp. ground cumin
- 1/4 cup EVOO, plus more for drizzling
- 2 cups plain Greek yogurt
Roasted Potato Wedges
- 2 russet potatoes
- 2 tbsp. olive oil
- Sea salt
Boiled Broccoli Stems
- 2 large broccoli stems
Za'atar Pita Chips
- 2 pita breads
- 3 tbsp. olive oil
- 1/2 tsp. za’atar
- Salt
Pickled Carrots
- 8 small rainbow carrots (about 12 oz.)
- 1 3/4 cups water
- 1 1/2 cups white wine vinegar
- 2 tbsp. sugar
- 2 tsp. salt
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper corn
- 1/4 tsp. fennel, cumin, or mustard seeds
- 2 smashed garlic cloves
- 2 sprigs fresh rosemary
Salt & Pepper Potatoes
- 1 lb. assorted baby potatoes
- Salt
- Pepper
Little Roasted Tomatoes
- 2 cups mixed red cherry and yellow pear tomatoes
- 1 tbsp. olive oil
- Salt
- Pepper
- 1 thinly sliced garlic clove
Pears
Celery
Watermelon Radish
Preparation
Get the recipes for:
Tip: Boiled broccoli stems have a slight sweetness that’s great with dips.
Tip: To keep sliced pears from browning, try salt water (really!). Dissolve 1/2 tsp. kosher salt in 1 cup water. Add the fruit, soak for 10 minutes, and then drain. Give ’em a rinse just before you add them to your platter.
Tip: For a kick of color, opt for watermelon radishes over the regular ones. Just slice them thinly and halve if large.