Easter Veggie Board
A vibrant and colorful platter of fresh vegetables paired with flavorful dips, perfect for spring gatherings and Easter celebrations.
Ingredients
Fresh Vegetables
- 2 large Carrots, sliced into sticks
- 1 large Cucumber, sliced into rounds
- 1 each Bell Pepper (red, yellow, green), sliced into strips
- 1 bunch Radishes, halved
- 1 pint Cherry Tomatoes, whole
- 2 stalks Celery, cut into sticks
- ½ cup Assorted Olives
Dips
- 1 cup Hummus (store-bought or homemade)
- 1 cup Dip (Ranch or Spinach), your choice
Garnish
- Fresh Herbs (such as parsley or dill) For garnish
Instructions
Preparation
- Wash all the vegetables thoroughly under cold water.
- Cut the carrots and celery into sticks, the bell peppers into strips, and slice the cucumbers into rounds.
- Halve the radishes and leave the cherry tomatoes whole.
Assembly
- Grab a large platter or cutting board and arrange the cut vegetables in an appealing manner.
- Create sections for different types of veggies or mix and match colors based on your style preference.
- Transfer about one cup of hummus into a small bowl and do the same for your chosen dip, placing the bowls in the center of the arranged veggie platter.
- Distribute the assorted olives around the platter, filling in gaps.
- Sprinkle fresh herbs over the veggies and dips.
Serving
- Serve immediately and invite guests to gather around the platter to create their unique combinations.
- If you have leftovers, transfer them to airtight containers and store them in the refrigerator.
Notes
For dietary adjustments, you can swap out vegetables for those with allergies and choose plant-based versions of dips.