What makes a good crudite platter? Well… a variety of fresh veggies for sure. BUT how bout the DIPS? For me, it’s all about the dip situation!
I’ve included a few of my fav dips here for ya using one of my favorite “fats,” extra virgin olive oil. I partnered with Lindsay using their Robust California Extra Virgin Olive Oil. I like this one to use in recipes that don’t require cooking because you can really taste the full peppery flavor of the olive oil.
Holiday Crudite Platter with Two Dips
Seasonal Veggies (Raw, Roasted, Blanched)
- rainbow carrots
- Persian cucumbers
- radishes
- endive
- celery
- broccoli
- bell peppers
- tomatoes
Seasonal Fruits (Fresh, Dried)
- persimmons
- pomegranate
- berries
- dried figs
- dried apricots
Nuts (Raw, Roasted)
- macadamia
- almonds
- cashews
- hazelnuts
- pistachios
- pepitas
Olives
- kalamata
- green
- black
Dips
- hummus
- pesto
- whipped feta
- guacamole
- tzatziki
- baba ganoush
- tapenade
Ever since my Greece trip this past summer I’ve been craving all things feta. This dip is super creamy and delicious with a nice tangy sheep and goat milk feta from Greece. This is a great option for those who don’t do well with cow’s milk cheeses. I actually used a feta that was already marinated in olive oil, but you can just add a little more to the recipe if you need to.
PrintWhipped Feta Dip
Ingredients
7 oz greek feta, high quality
3.5 oz whole milk ricotta
1-2 tbsp fresh lemon juice
2 tbsp EVOO
Instructions
Add all ingredients in a food processor or high speed blender. Start with ½ cup water and slowly increase as needed until you reach your desired consistency.
Serve in a bowl and garnish with a drizzle of extra virgin olive oil and spiced roasted pepitas!
Hummus is a classic dip for crudité platters and there are a gazillion to choose from at the store. BUT, most of them use crappy oils like canola (EW!) and have added gums and stabilizers. You can whip this up in just a few minutes using a high quality olive oil like the one from Lindsay and adjust the seasonings and flavors to your liking. I’m obsessed with cumin, so I always add a bit more for my palate.
PrintClassic Hummus
Ingredients
28 oz can chickpeas/garbanzo beans (rinsed)
¼ cup tahini
½ cup fresh lemon juice
3 garlic cloves, minced
1-2 tsp ground cumin
¼ tsp aleppo pepper (or cayenne)
¼ tsp sumac
½ - 1 cup water
EVOO for drizzle/garnish
Optional add-ins:
- ½ cup roasted bell peppers
- roasted garlic cloves
- ½ cup canned pumpkin
- ½ cup kalamata olives, pitted
Instructions
Add all ingredients in a food processor or high speed blender. Start with ½ cup water and slowly increase as needed until you reach your desired consistency.
At this point you have a classic hummus you can just serve in a bowl and garnish with a drizzle of extra virgin olive oil and sumac.
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