Crudité Platters

By Food & Wine
Updated January 13, 2017
David Malosh
For an easy party idea, try some of these recipes to make the ultimate crudité platter.
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Lemony Tofu-Herb Dip & Crudite

© Cedric Angeles
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Chef Kristen Kish makes her healthy dip with tofu and Greek yogurt; she adds fresh herbs, garlic, lemon juice and briny fresh anchovies for amazing flavor.

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Mixed-Bean Crudités with Olive-Anchovy Aioli

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Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-summer salad, simply dressed with extra-virgin olive oil, Champagne vinegar and chopped herbs such as tarragon and chives.

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Crudités à la Mexicaine

© Fredrika Stjärne
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Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.

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Honey Citronette with Crudités

© Christina Holmes
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Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platter of sliced radicchio, radishes, baby carrots, cucumbers, pears and apple.

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Red Wine Bagna Cauda with Crudités

© Cedric Angeles
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This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.

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Herbed Crème Fraîche Dip with Crudités

© John Kernick
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"Crudité is one trend from the '80s I wish would make a big comeback," says food blogger Pim Techamuanvivit. She invariably uses produce from David Kinch's Love Apple Farm in Santa Cruz County, California; in colder weather, that might be radishes, asparagus and baby carrots, served with a simple dip like this tarragon-spiked crème fraîche. Although Pim usually serves the vegetables whole, occasionally she'll slice them paper-thin on a mandoline and toss the strips together.

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Crudités with Wasabi Dip

DANA GALLAGHER
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Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender.

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Triple Sunflower Spread with Crudités Vinaigrette

© Christina Holmes
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For this spicy, hummus-inspired vegetarian spread, Nicolaus Balla uses the sunflower, an abundant crop in Hungary, in three forms: the seeds, the oil and the sweet, crunchy tuber of the sunchoke (a variety of sunflower). The result is an unusual, nutty and luscious spread that’s fantastic with fresh vegetables.

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Creamy Beet Dip with White Crudités

© David Malosh
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With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.

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Crudités with Creamy Pistachio Dip

© Anna Williams
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Salty, creamy (and even a little crunchy), this recipe is the ultimate party snack for when you are looking to go far beyond the average bowl of onion dip.

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Mixed Crudités with Green Goddess Dressing

© John Kernick
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This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are served in Bibb lettuce cups with fresh, herby Green Goddess dressing for dipping. Be sure to use the freshest vegetables you can find for maximum flavor and crunch.

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Creamy Anchoïade with Crudités

© Kana Okada
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Anchoïade, a Provençal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudités—from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower. Serve a dry rosé, and see our 7 Rules for Perfect Pairing.

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Blue-Cheese-and-Walnut Dip with Waldorf Crudités

David Malosh
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With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

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