Healthy appetizers are few and far between but with this Crudité platter with easy sour cream dip, you can indulge without the guilt.

SO listen, we all know I LOVE pastry but every party needs a good Crudité platter to balance out all the cheese/pastry/meat/deep-fried stuff. And what better than a plate full of fresh, crunchy and colourful vegetables to offset all the richness?

And yes, we are dipping all that healthiness into a very decadent sour cream dip BUT it’s still better than a sausage roll AND you could totally swap the sour cream for Greek yoghurt and then we’re getting so healthy you could totally add a sausage roll or two to your party plate.

The herbs in the Crudité dip can also be swopped for ones you like most but I’ve found through trial and error that most people are happy with parsley and chives in a dip. Plus, you really only want to use soft herbs so basil and cilantro are really the only ones you could substitute. Mint could work too but I have found that most people don’t like the idea of mint with vegetables and my family can’t stand cilantro (fresh coriander) so I never go there. Don’t forget to add LOTS of fresh lemon juice though, you want all that zingy zip to cut through the richness.

Table of Contents

1 What vegetables to use for Crudités?
2 What are Crudités usually served with?
3 How do you store crudités?
4 Crudité platter with easy sour cream dip

What vegetables to use for Crudités?

Anything crunchy and the more colors, the better:

Asparagus
Green beans
Sugar snap peas
Cherry tomatoes
Sliced bell peppers
Broccoli/Broccolini
Cauliflower
Baby corn
Baby carrots
Mini cucumbers/sliced cucumber
Celery

What are Crudités usually served with?

A variety of dipping sauces can be served with a crudité platter. This sour cream dip is easy and quick to make but dips like tzatziki, hummus, baba ghanoush and pesto can all be used.

How do you store crudités?

1-2 hours before I’m ready to serve my crudité platter, I wash, peel (where necessary) and slice all the vegetables. Arrange on a platter then cover tightly with plastic wrap and place in the fridge. To prepare the vegetables a day ahead, wash and slice vegetables and layer with damp kitchen paper. Place in an airtight container in the fridge until you are ready to assemble the platter and serve.