How To Make a Crudités Platter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable platter arranged with fresh crudités—carrots, celery, radishes, cauliflower, broccoli—alongside creamy labneh and feta dips. Classic and refreshing for parties and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Labneh (or Greek yogurt)
- Persian cucumbers (sliced)
- radishes (quartered)
- blanched cauliflower florets (choose colorful if available)
- sauteed broccolini with garlic
- celery (cut into sticks)
- more optional vegetables: carrots, colorful bell peppers, watermelon radish (etc)
- Pita crackers
- Seeded crackers
- Tahini herb dip (or tzatziki)
- Chili onion crisp (or olive oil with crushed red chili peppers and dried onions)
- whipped feta dip (optional in place of the first two, or in addition to)
- Greek yogurt Caesar Dip (optional in place of the first two, or in addition to)
- Fresh dill (for garnish)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 223mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 118mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.