EatingWell Crudité Vegetable Wreath with Ranch Dip

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Take your veggies and dip to the next level with this colorful crudité wreath. This vegetable appetizer is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It's also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip.

Katie Webster
Source: EatingWell.com, October 2017

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
28
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Low Fat
Diabetic Appropriate
Gluten-Free
Vegetarian
Low Sodium
Nut-Free
Soy-Free
Nutrition Info
Advertisement

Ingredients

Crudité
Dip

Directions

  • To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.

    Advertisement

  • To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.

  • Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

Serving Size: 1/2 cup vegetables and 1 tablespoon dip
Per Serving:
49 calories; protein 2.2g; carbohydrates 3.8g; dietary fiber 1.3g; sugars 1.6g; fat 3.1g; saturated fat 0.5g; cholesterol 2.1mg; vitamin a iu 804.9IU; vitamin c 33.7mg; folate 29.8mcg; calcium 29.3mg; iron 0.5mg; magnesium 12.5mg; potassium 174.1mg; sodium 80.6mg.
Exchanges:

1 vegetable, 1/2 fat
Advertisement

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
euppstrom@yahoo.com
Rating: 5 stars
12/28/2018
This was such a fun pretty idea! My wreath looked as nice as the one in the picture Family and guests ate up all the Brussels sprouts which was a surprise ( I ve never thought of serving them this way). I used store-bought ranch dip but this recipe sounds good. I did the veggies the day before and drained them in a strainer which made it quick and easy to assemble. I will dry off the veggies more on some towels next time. Read More
Rose Fanta
Rating: 5 stars
02/25/2018
Hi Katie Webster I am a veggies lover. The recipe you presented is really very interesting and easy made. I believe any type of vegetables delicious healthy and help keeping body fit. It s a great recipe. I must try at home. Thanks. Rose Fanta Read More
michelle.kingsley@comcast.net
Rating: 5 stars
01/14/2019
I made this platter 3 times over the holidays. The blanched & chilled vegetables were GREAT. (The brussels sprouts disappeared on my platter too!) And the dip WOW--a real winner. I even diluted some of the leftover dip with buttermilk for fabulous salad dressing. Recipe made exactly as written. Read More
Advertisement
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/02/2021