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Healthy Clean Eating Rainbow Crudité Platter with 5 Protein-Packed Dips

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A vibrant and nutritious crudité platter featuring a rainbow of fresh vegetables paired with five protein-packed, flavorful dips. Perfect for casual brunches, gatherings, or healthy snacking.

Ingredients

  • Red bell peppers, sliced into strips
  • Orange carrots, peeled and cut into sticks
  • Yellow cherry tomatoes, halved
  • Cucumber, thinly sliced
  • Purple radishes, sliced
  • Snap peas, whole
  • Celery sticks
  • Greek Yogurt Herb Dip: 1 cup Greek yogurt (full-fat or 2%), 1 tablespoon fresh dill, 1 teaspoon lemon juice, 1 small garlic clove minced, pinch of sea salt
  • Spicy Black Bean Dip: 1 1/2 cups cooked black beans, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1 teaspoon lime juice, 1 small jalapeño (seeded)
  • Silky Cottage Cheese & Chive Dip: 1 cup small-curd cottage cheese, 2 tablespoons finely chopped fresh chives, pinch of black pepper
  • Roasted Red Pepper Hummus: 1 cup canned chickpeas (drained), 1/3 cup roasted red peppers, 2 tablespoons tahini, 1 clove garlic, 2 tablespoons olive oil
  • Edamame & Mint Dip: 1 1/2 cups shelled edamame (cooked and cooled), 1/4 cup fresh mint leaves, zest of 1 lemon, 1 tablespoon olive oil, pinch of sea salt

Instructions

  1. Prep the Veggies (10-15 minutes): Wash all vegetables thoroughly under cold water. Peel carrots and celery if preferred, then slice bell peppers into strips about 3-4 inches long. Halve cherry tomatoes and slice cucumber thinly. Trim snap peas and slice radishes thin. Arrange everything on your serving platter in rainbow order.
  2. Make the Greek Yogurt Herb Dip (5 minutes): In a bowl, combine Greek yogurt, fresh dill, lemon juice, minced garlic, and sea salt. Stir until smooth. Chill while preparing other dips.
  3. Prepare the Spicy Black Bean Dip (10 minutes): In a food processor, combine cooked black beans, cumin, smoked paprika, lime juice, and jalapeño. Blend until creamy. Add water or olive oil if needed. Season with salt to taste.
  4. Whip the Cottage Cheese & Chive Dip (5 minutes): Blend cottage cheese with chopped chives and black pepper until smooth and creamy. Alternatively, mash with a fork and mix well.
  5. Make the Roasted Red Pepper Hummus (10 minutes): In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, and olive oil. Blend until silky. Add water if needed and season with salt.
  6. Prepare the Edamame & Mint Dip (10 minutes): Blend shelled edamame, fresh mint leaves, lemon zest, olive oil, and sea salt until smooth and vibrant green.
  7. Assemble and Serve: Transfer each dip into small bowls and place around the crudité platter. Garnish dips with herbs or olive oil drizzle. Serve immediately or refrigerate up to 4 hours before serving.

Notes

Prep dips a day ahead and store covered in the fridge for convenience. Store sliced veggies in cold water to keep crisp. Adjust seasoning of dips to taste. Substitute dairy ingredients with plant-based alternatives for vegan version. Avoid mixing veggies with dips until serving to maintain freshness.

Nutrition

Keywords: crudité platter, healthy appetizer, protein dips, clean eating, rainbow vegetables, vegetarian, gluten-free, snack platter

Find it online: https://merrymorsel.com/healthy-clean-eating-rainbow-crudit-e-platter-with-5-protein-packed-dips-recipe/