Crudité Vegetable Wreath with Creamy Yogurt Dip
Makes 20 servings. To make ahead, refrigerate for up to 1 day.
Ingredients
Ingredients for Dip
- 1 cup plain Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons finely chopped shallot
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
- 4 teaspoons white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground white pepper
Ingredients for Veggie Platter
- 8 cups broccoli florets
- 2 cups Brussels sprouts, trimmed
- 2 cups fresh green beans, trimmed
- 1 cup sugar snap peas, strings removed
- ½ bunch curly kale, washed
- 2 cups cauliflower florets
- 9 cherry tomatoes
Instructions
Directions for 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.
Directions for assembling Vegetables on platter
- Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli in boiling water for 1 to 2 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch the Brussels sprouts, green beans, and snap peas in the same way.
- Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussel sprouts, green beans, snap peas, and cauliflower. Garnish with cherry tomatoes.
Notes
Nutrition per serving: Calories – 49; 3 grams of fat; 3 grams of fiber; 4 grams of carbohydrate; 2 grams of protein; 30 micrograms of folate; 34 milligrams of vitamin C; 2 grams of sugar.