Crudites & Dip Platter

Chose an oval pretty platter, large enough to hold all items.

I have a large grey steel platter that does the task nicely - find pretty serviettes or use salad greens to decorate under vegetables. I have also used a large square plastic platter that does the task for smaller amounts of vegetables.

Assemble platter.
Add boiled items

Recipes

Nibbles / Vegetable Dips

Serve with crudites &/or water crackers

Guacamole (commercial)  & / OR

Coriander (Cilantro) Dip –

1 cup fresh coriander plant – chop fine

1 tub natural greek yoghurt plain

1 tablespoon of cottage cheese plain

Garlic powder

Onion flakes

Spring onion – chop fine

Mix or process until smooth. Serve chilled.

OR

Hummus:

Select a snack tin of chickpeas and zesty vignette

Puree with a tablespoon of creme fraiche

Place into a small ramekin

Nibbles Platter

6 boiled eggs – halve length wise

6 low carb potatoes small – boiled; halve

One of the dips above.

Smoked salmon pieces – keep small

Some crudités

Crudités

Great as nibbles or finger food option

Find a very large platter as serving plate – arrange vegetables around the dip as centre

Use some or all of vegetables below:

Bok choy stems – save leaves for a salad; 5 cm lengths

Radish bulbs – save leaves for greens

Corn spears – tinned unless fresh at supermarket

Whole champignons – small tin

Baby roma tomatoes or mixed heritage baby tomatoes (halve)

Carrot sticks – 5 cm lengths

Celery stalks – 5 cm lengths

Lebanese cucumber halves & / or baby cukes

Asparagus fresh – cut into 5 cm lengths

Cauliflower florets – keep small