Party-Worthy Crudités Platters
Yields: 4-6 Servings
Recipe by Hodo Kitchen
Photo by Colin Price
Crudités (pronounced kroo-dee-tay) are raw vegetables cut into bite-sized portions enjoyed with a few dipping sauces. It’s a french word meaning “raw things”. The key to a beautiful crudités platter is to serve fresh, vibrantly colored vegetables with delicious dips! And why prepare just one platter when you can artfully serve four party-worthy crudités platters at once!
Ingredients
1 (8oz) package Hodo Dip, either Zesty Lemon, Sambal Sweet Chili or Chili Crisp, or serve all three Locate Product
1/2 head purple cauliflower
1/2 head green cauliflower
1/2 head radicchio (the stunning variety with speckles shown above - known for its resemblance to a “beautiful flower” - is called Bel Fiore Radiocchio)
1-2 small heirloom tomatoes, red or green
1-2 small radishes, cut into thin slices (no need to peel)
5-6 sticks of baby carrots, long and thin, or as imperfectly shaped as you like
5 sticks celery, cut into 3-inch strips, with leaves (yes, the leaves are edible!)
1 small cucumber, sliced diagonally
10 fresh green beans (stringless aka Blue Lake green beans or trimmed)
1 party-sized bag blue corn chips
Instructions
Wash and air dry vegetables on a paper towel or better yet, a clean reusable kitchen cloth
Prep vegetables as described in the ingredients list
Select a few plates with interesting shapes or colors. Small cutting boards also work!
Artfully arrange your crudités on 3-4 plates
Take Hodo dip and spoon into bowls. Run the spoon, curved side down, in circles, on top of the surface, to create interesting swirls
Serve and let dip! No utensils required!
