Ultimate Crudité Platter

For an easy party idea, try some of these recipes to make the ultimate crudité platter.

01 of 07

Lemony Tofu-Herb Dip & Crudite

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.

Get the Recipe

02 of 07

Mixed-Bean Crudités with Olive-Anchovy Aioli

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.

Get the Recipe

03 of 07

Crudités à la Mexicaine

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.

Get the Recipe

04 of 07

Red Wine Bagna Cauda with Crudités

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.

Get the Recipe

05 of 07

Crudités with Creamy Pistachio Dip

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.

Get the Recipe

06 of 07

Mixed Crudités with Green Goddess Dressing

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.

Get the Recipe

07 of 07