Easy and Festive Christmas Veggie Platter Ideas
This vibrant and colorful vegetable platter is the perfect stress-free appetizer for your holiday gathering. It can be assembled a day ahead and features a beautiful arrangement of seasonal vegetables with delicious homemade dips. A festive centerpiece that is both healthy and visually stunning.
- Prep Time: 30min
- Cook Time: 0min
- Total Time: 30min
- Yield: 1 large platter 1x
- Category: snack
- Method: no-cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Ingredients
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
6 ounces cherry tomatoes
1 bunch carrots, peeled and cut into sticks
1 English cucumber, sliced into rounds or spears
1 bell pepper (any color), sliced into strips
6 ounces sugar snap peas, strings removed
4 ounces radishes, halved or left whole if small
2 celery stalks, cut into sticks
1 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup buttermilk
1 tsp dried dill
1 tsp dried parsley
1 tsp dried chives
1/2 tsp garlic powder
1/2 tsp onion powder
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup jarred roasted red peppers
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic
2 tbsp olive oil
Fresh rosemary sprigs for garnish
Fresh dill for garnish
Instructions
Wash and thoroughly dry all vegetables. Cut into uniform, bite-sized pieces.
Prepare the ranch dip: In a medium bowl, combine Greek yogurt, mayonnaise, buttermilk, dried dill, parsley, chives, garlic powder, and onion powder. Mix well, cover, and refrigerate.
Prepare the red pepper hummus: In a food processor, combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, and olive oil. Blend until smooth. Transfer to a bowl, cover, and refrigerate.
Place dip bowls on a large platter to act as anchors.
Arrange broccoli and cauliflower florets around the dip bowls to create height and structure.
Group carrot sticks, celery sticks, and bell pepper strips in neat, tight bundles around the platter.
Fill remaining gaps with cherry tomatoes, radishes, and sugar snap peas.
Garnish with fresh rosemary and dill sprigs just before serving.
Notes
Assemble the platter up to 24 hours ahead. Store covered in the refrigerator with damp paper towels over the vegetables to keep them crisp. Bring to cool room temperature for 15-20 minutes before serving for best flavor.
Nutrition
- Serving Size: 8
- Calories: 120
- Sugar: 6
- Sodium: 180
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
- Cholesterol: 5