Summer Crudites & Dip

Summer Crudites & Dip

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From: EatingWell Magazine, June 2019

This beautiful and healthy appetizer board will be the talk of all your summer parties. Just assemble a colorful assortment of crunchy vegetables for dunking in two dips—a cooling herbed blue cheese and a spicy avocado hummus that play very nicely together.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 3 stalks celery (including leaves), cut into 3- to 4-inch sticks
  • 6 multicolored heirloom carrots with tops, halved lengthwise if large
  • 1 cup sugar snap peas
  • 2 medium radishes, thinly sliced
  • 1 cup cherry tomatoes
  • 3 mini cucumbers, quartered lengthwise
  • 2 medium red or yellow bell peppers, cut into strips
  • 1 large candy stripe beet, thinly sliced
  • 1 cup haricots verts
  • 1 recipe Blue Cheese Dip with Herbs (see Associated Recipes; see Tip)
  • 1 recipe Spicy Avocado Hummus (see Associated Recipes; see Tip)

Preparation

  • Prep

  • Ready In

  1. Arrange vegetables on a platter and serve with dips.
  • Tip: You'll likely have leftovers of the dips, but both can be refrigerated and saved for later.
  • To make ahead: The blue cheese dip can be made up to 3 days ahead. The hummus can be made up to 1 day ahead. Cover and refrigerate until ready to serve.
  • See more beautiful appetizer boards.

Nutrition information

  • Serving size: 1 appetizer plate (vegetables plus 2 Tbsp. of each dip)
  • Per serving: 197 calories; 15 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 58 mcg folate; 10 mg cholesterol; 6 g sugars; 0 g added sugars; 4,640 IU vitamin A; 31 mg vitamin C; 106 mg calcium; 1 mg iron; 338 mg sodium; 445 mg potassium
  • Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (52% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, 1 vegetable, ½ high-fat protein

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