A colorful crudité vegetable platter with dips in the center and neatly arranged fresh vegetables around the edges.
A vegetable platter (crudité) is the easiest way to make any table look instantly fresh and inviting. This vegetable platter guide helps you choose the best mix of crunchy veggies, prep them so they stay crisp, and arrange everything so it looks like a gorgeous party board.
Introduction
The secret to a best-ever crudité platter is texture and color. Use a mix of crisp and juicy vegetables, cut them into easy-to-grab shapes, and add dips with different flavors. Also, a quick ice-water soak makes veggies extra crunchy—trust me, it’s worth it.
This is a fan-favorite for showers, cookouts, and weeknight snacking because it’s simple, healthy, and always welcome.
Why You’ll Love This Vegetable Platter
- Easy no-cook appetizer: Just prep and arrange.
- Looks impressive: Bright colors make the board pop.
- Great for crowds: Everyone can snack and graze.
- Customizable: Use what’s in season.
- Meal prep friendly: Leftovers become snacks all week.
Ingredients for the Best Vegetable Platter
Image: Ingredients on a counter including assorted vegetables and two dips like hummus and ranch.
Vegetables
- Carrot sticks: Crunchy and sweet.
- Cucumber sticks: Cool and refreshing; pat dry.
- Bell pepper strips: Sweet and colorful.
- Snap peas: Crisp and snackable.
- Cherry tomatoes: Juicy pop of color.
- Radish slices: Peppery bite.
- Broccoli florets: Great dip-grabbers.
- Celery sticks: Classic crunch.
Dips
- Hummus (1 cup): Creamy and savory; try roasted red pepper.
- Ranch or Greek yogurt herb dip (1 cup): Cool and tangy.
Optional add-ons
- Olives, pickles, crackers, nuts, or cheese cubes for a fuller board.
Vegetable Platter Recipe Step-by-Step
Image: Four panel collage showing washing and cutting, ice-water soak, placing dips, and final platter.
- 1. Wash and cut.
Wash vegetables well. Cut into sticks, spears, and bite-size florets.
- 2. Crisp the veggies.
Soak sturdy veggies (carrots, celery, peppers) in ice water 10–15 minutes, then drain and pat dry.
- 3. Place dips first.
Put dip bowls on the board first. This creates anchors for arranging.
- 4. Arrange by color and shape.
Group veggies in small piles around dips. Alternate colors for a pretty look.
- 5. Chill until serving.
Cover and chill up to 6 hours.
Tips for Perfect Vegetable Platter
- Pat dry: Helps dips stay thick and veggies stay crisp.
- Mix textures: Crunchy + juicy + peppery keeps it interesting.
- Keep it cold: Chill board until serving time.
Variations & Substitutions
- Seasonal: Add asparagus in spring, roasted squash cubes in fall.
- Dairy-free: Use hummus and a dairy-free dip.
- Kid-friendly: Add baby carrots and cucumber rounds.
Make-Ahead & Storing
- Fridge: Store prepped veggies 3–4 days in airtight containers.
- Board: Assemble up to 6 hours ahead (keep covered and chilled).
- Freezing: Not recommended.
Serving Suggestions & Pairings
- Add pita chips and crackers
- Pair with mini sandwiches or wraps
- Great next to fruit and dessert platters
Reader Review
This platter looked so pretty and stayed crunchy. The ice-water soak tip is a game changer!
If you make this Vegetable Platter, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Vegetable Platter?