Step up your crudites platter with a seasonal spread.
But this is no pre-made, grocery-aisle crudites platter.
“The key is to include pops of color,” Jacobs says.
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Add cauliflower and sprouts for texture too.
A simple dill-spiked dip pairs beautifully with the assortment of local produce.
This will help keep everything fresh and crisp until it’s time to serve.
Credit:Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
The dip can be made and refrigerated up to three days in advance.
Ingredients
1cupplain whole-milk Greek yogurt
1(8 oz.)
grated zest and 2 Tbsp.
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Spoon into a serving bowl; sprinkle with paprika.
Place on serving platter.
Arrange crudite:
Surround bowl with alfalfa sprouts, if desired.
Credit:Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
Arrange cauliflower, cherry tomatoes, beets, cucumbers, carrots, broccoli, and radishes on platter.
Credit:Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
