Learn how to make beautiful Crudités with crisp seasonal vegetables and creamy Green Goddess Dip. An easy, colorful appetizer for entertaining!

oval crudite platter with colorful vegetables in strips around a white bowl of green goddess dressing topped with dill and an edible flower with a wood spoon.

A beautiful Crudités Platter is one of the simplest ways to make fresh vegetables feel special. Crisp, colorful seasonal vegetables are arranged around a creamy dip for an easy appetizer that’s fresh, elegant, and perfect for entertaining.

In our catering business, we made crudités for countless gatherings-sometimes arranged on big, beautiful platters and other times served individually in little glasses with Green Goddess Dip at the bottom. The secret is choosing the freshest vegetables you can find, varying the colors and textures, and cutting them in a way that makes everything easy to pick up and dip.

Here, I’ll show you how to build a beautiful crudités platter, which vegetables work best, how to prep them ahead, and a few chef’s tricks for making even the simplest vegetable platter look inviting.

What are cruditéS?

Crudités are raw or lightly blanched vegetables served with a dip or dressing, traditionally as an appetizer. The French word crudités refers to raw vegetables. Think of it as an elevated veggie platter-fresh, colorful, beautifully arranged, and perfect for sharing.

catering shot glasses on a rectangular tray with green goddess dressing in the bottom and thinly sliced veggies placed on top.
colorful vegetables for crudite arranged on counter - chive blossoms, endive, cherry tomatoes, radishes, sugar snap peas, dill, edible flowers, celery, carrots, cucumber.

Best Vegetables for a Crudités Platter

  • Raw vegetables: Choose a combination of your favorites veggies, like celery, carrots, cucumber, radishes, salad turnips, watermelon radish, endive, radicchio, or little gem, grape or cherry tomatoes, jicama, sugar snap peas, broccoli, cauliflower, and red bell peppers. Make sure to wash them!
  • Garnish: Edible flowers or fresh herbs like dill, parsley, or mint add a pretty, decorative touch.
  • Dip: Serve with our Green Goddess Dip (shown) Hummus, Tzatziki, Artichoke White Bean Dip, Whipped Feta Dip , Ranch Dressing, Zucchini Dip!

How to Make a Crudités Platter

wood board and sharp knife with purple and red radishes cut into wedges.
wood board and sharp knife slicing rainbow carrots into strips.

1. Prep the veggies. Rinse and cut all of the veggies into thin strips or slices.

food processor with fresh herbs to make green goddess dressing.
food processor with green goddess dressing and a white spatula lifting some of the dip up to reveal texture.

2. Make the dip. We use our Green Goddess Dressing.

3. Serve. Place the bowl of dip on the veggie tray (or cheese board) and arrange the vegetables around it. Or serve in individual shot glasses with the dip at the bottom of each glass.

Chef’s Tips

  1. Vary the shapes and textures. Cut some vegetables into sticks, others into wedges, ribbons, or on the diagonal. The variety makes a crudités platter look abundant and inviting.
  2. Blanch tougher vegetables. Briefly blanch asparagus, green beans, or broccolini, then plunge them into ice water. They'll be more tender while staying beautifully crisp and vibrant.
  3. Keep everything crisp. Prep the vegetables ahead and refrigerate them, covered, until serving. A brief soak in ice water can perk up carrots, radishes, and other crunchy vegetables beautifully.
  4. Add a finishing touch. Just before serving, sprinkle the vegetables with a little flaky salt or fresh lemon zest to wake up their flavor.

Storage

To store, place the dip in a separate jar or sealed container and keep the cut veggies in another airtight container in the refrigerator for up to 5 days.

Make-Ahead Tips

Crudites can be prepared a day in advance, along with the dip, and stored separately in the fridge. To keep your veggies crisp, wash them, cut them, and store them wrapped with a damp paper towel. Assemble as close to serving as possible.

Serving Suggestions

Serve this veggie platter as a stand-alone snack or as an appetizer. Here are some other tasty dipping sauces to serve alongside the crudité.

In addition to veggies, you can also add crackers or crostini to your platter. Try our sourdough crackers or rustic seed crackers.

A crudité platter with green goddess dressing on a white counter.

Serve this colorful crudité platter at your next party and let us know how your guests enjoy it!

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Creating a beautiful crudité platter is simple and easy! It's a delicious and healthy appetizer idea made with cut vegetables and dip, a fun way to incorporate more vegetables into our diet! Vegan and Gluten Free!

Crudités Platter

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 8–10 1x
  • Category: Appetizer, Snack, vegetables
  • Method: assembly
  • Cuisine: American
  • Diet: Vegan
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Description

Learn how to make beautiful Crudités with crisp seasonal vegetables and creamy Green Goddess Dip. An easy, colorful appetizer for entertaining!

Ingredients

Units Scale
  • 2–3  pounds raw veggies: celery, carrots, cucumber, radishes, salad turnips, watermelon radish, endive or little gem, cherry or grape tomatoes,  jicama, sugar snap peas, broccoli, cauliflower, red bell peppers-  cut into thin strips or bite-sized pieces.
  • Garnish with edible flowers or herbs like fresh dill or parsley.
  • Serve with our Green Goddess Dip

Instructions

  1. Prep all your veggies: wash and cut into thin strips or slices.
  2. Make your dip (we used our Green Goddess Dressing)
  3. Place the bowl of dip on the platter, and then arrange the vegetables around it. 
  4. Garnish with edible flowers or fresh herbs. 

Notes

You can prep the dip and veggies ahead- wash, cut and wrap the veggies in a damp paper towel (to keep them crisp) in a sealed container and refrigerate, then assemble right before serving.

Leftover veggies and dip can be stored separately in airtight containers in the refrigerator for up to 5 days.

To make the crudité cups, place a little green goddess dressing in the bottom of the shot glasses, then fill with veggies. Place on a tray for passing.

Nutrition

  • Serving Size: with out dip
  • Calories: 47
  • Sugar: 5.4 g
  • Sodium: 78.2 mg
  • Fat: 0.3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10.9 g
  • Fiber: 3.2 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg

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FAQs

What is in a crudité platter?

A crudité platter is a tray of raw sliced veggies usually served with a dip.

What are examples of crudités?

Celery, carrots, cucumber, radishes, salad turnips, watermelon radish, endive or little gem, cherry or grape tomatoes, jicama, sugar snap peas, broccoli, cauliflower, and red bell peppers can all be served on this vegetable platter.

What does crudité mean?

The French translation is “raw.”

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Comments

  1. This platter of raw veggies was so beautiful at the height of the summer. I made for myself!! My family and took it to many dinners.
    It looks like it takes hours but it doesn’t.

    Reply

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