Crudités Party Platter - Rachael Ray Every Day

Crudités Party Platter

No more boring party platters! These cool dips and easy pairing upgrades will keep the party going all night long.
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crudites

Recipes by Cara Mangini

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:

Whole-Grain Mustard Butter

Tangy Beet Dip

Kale Pesto & Yogurt

Roasted Potato Wedges

Boiled Broccoli Stems

Za'atar Pita Chips

Pickled Carrots

Salt & Pepper Potatoes

Little Roasted Tomatoes

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.