Recipe Image

Summer Crudites & Dip

  • 15 m
  • 15 m
Sarah Simms Hendrix
“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

    • 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)

Directions

  • 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.
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