Simple Spring Vegetable Crudité Platter for Baby Shower

Ingredients

• 1 pound baby carrots or 6 large carrots, cut into 4-inch sticks
• 1 pound sugar snap peas, trimmed
• 1 bunch radishes (about 12), trimmed and halved
• 2 English cucumbers, cut into 4-inch spears
• 1 pint cherry tomatoes
• 1 bunch asparagus spears, trimmed
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• Ice cubes for chilling

Dips

• 1½ cups ranch dressing
• 1½ cups hummus

Equipment Needed

• Large serving platter or wooden board
• Small serving bowls for dips
• Large bowl for ice water
• Clean kitchen towels

Instructions

1. Blanch asparagus: Bring a large pot of salted water to boil. Add asparagus spears and blanch for 2-3 minutes until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat completely dry with clean kitchen towels.
2. Prep vegetables: Wash and prepare all remaining vegetables. Cut carrots into 4-inch sticks if using whole carrots. Trim snap peas by removing stems and strings. Cut cucumbers into 4-inch spears. Halve radishes lengthwise. Cut bell peppers into ½-inch strips. Leave cherry tomatoes whole.
3. Add dips: Fill small serving bowls with ranch dressing and hummus. Place bowls on opposite ends of your serving platter to create balance and easy access from both sides.
4. Arrange platter: Arrange vegetables on the platter in groups by color and type, creating an attractive rainbow pattern. Stand longer vegetables like carrots and cucumbers upright against the dip bowls. Fill in spaces with smaller items like radishes and cherry tomatoes. The platter should look abundant but not overcrowded.
5. Chill and serve: Cover the entire platter tightly with plastic wrap and refrigerate for at least 2 hours before serving. The vegetables will stay crisp and fresh for up to 6 hours. Remove from refrigerator 15 minutes before guests arrive to take the chill off.

Nutrition Facts

Per Serving (1 serving)