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Easy Crudite Board (with Knorr Veggie Dip)

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Our easy crudite board is filled with an assortment of fresh veggies and a bowl of creamy dip. The vibrant colors of the fresh produce are visually appealing and it’s an easy-to-assemble appetizer option for your next party or holiday meal.

I think every party spread needs a veggie tray. In addition to being a lighter pre-meal option, the fresh vegetables balance out heavier cooked appetizers and a fresh crudite platter is simple to put together.

closeup view of crudite board with a bowl of creamy dip.

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So the question remains, is a crudite board a glorified veggie platter? Yes, pretty much. Crudite is the French way of saying vegetable platter. They’re typically made with raw vegetables or ones that have been slightly blanched to make them a little more tender. 

But this doesn’t mean you can’t add other items like pita chips, tortilla chips, crackers and spreads. If you want a selection of meat and cheeses, then it’s best to go with a charcuterie board

small bowls filled with ingredients to make creamy Knorr's vegetable dip with text overlay.

Ingredients Needed 

For the dip: 

Crudite Suggestions: 

  • celery sticks
  • carrots – baby carrots or sliced rainbow carrots
  • broccoli florets
  • cauliflower 
  • tomatoes – grape or cherry
  • peppers – mini bell peppers or slice larger peppers into strips
  • sugar snap peas
  • baby corn
  • radishes
  • cucumbers – spears or slices

How to Make a Crudite Board 

Make the dip first by combining the mayo and sour cream in a medium bowl. Then whisk in the vegetable mix, followed by the guacamole seasoning. 

side by side photos showing mixing sour cream with mayonnaise and adding seasonings with text overlay.

Cover the bowl with plastic wrap and chill for at least 1 hour before serving. 

side by side photos showing seasonings added to dip and stirring to combine.

Arranging the veggies: 

Start by selecting a large platter or board, based on how many servings you’re making. You can also set this up as a grazing table if preferred.

When you’re ready to assemble the platter, place the bowl of dip so it can be reached from all sides. 

Start by placing the larger veggies first, then fill in the gaps with smaller items like the cherry tomatoes and baby carrots. 

For a more vibrant vegetable board be mindful of spreading out similar colors and breaking up the greens with colorful tomatoes, peppers and carrots. 

Our Best Vegetables for Dipping article covers vegetable prep tips and more dip ideas.

Should You Blanch the Vegetables? 

Most veggies are okay to serve raw on a platter. But you may want to blanch snap peas, asparagus, and green beans to make them a little more tender and easier to eat. 

To blanch raw veggies, start by bringing a pot of salted water to a boil. 

While the water is heating up, add ice and water to a large bowl. 

Prep the veggies, then add them to the boiling water. Let them cook for 1 minute. 

Remove vegetables with a slotted spoon and immediately submerge them in the ice water bath. This stops the cooking process. 

Once they have cooled, pat veggies dry with paper towels and transfer to the board or to plastic bags for storage. 

fresh vegetable platter with a bowl of creamy dip.

Tips for Making 

  • The dip can be made a day in advance and stored in the refrigerator until ready to serve. 
  • We recommend using in-season vegetables because they will have the best flavor and are the freshest. 
  • Pickled vegetables can be used and add a fun twist to the board. 
  • If you’re feeding a big crowd, ditch the board and create a grazing table by placing pieces of butcher paper on the counter or table then adding the vegetables and dips. 

Storing Instructions 

Keep the leftover dip in an airtight container for up to 4 days in the refrigerator. If it’s starting to separate, just give it a stir before serving.

Store the veggies in plastic bags or containers in the fridge for 3-4 days. 

Other Crudite Dip Recommendations

Serve one or multiple dips! These are a few of our favorite dips for vegetables: 

  • Ranch – combine a packet of ranch seasoning in a tub of sour cream to make it from scratch. 
  • Neiman Marcus Dip – you may also know this recipe as Million Dollar Dip. It goes great with crackers, but is also perfect with carrots, celery, and cucumbers. 
  • Hummus – use homemade or store bought (spicy hummus is a family fave). 
  • Whipped Feta Dip – we love serving this dip with pasta chips, but it also pairs well with vegetables. 
  • Onion dip – mix a packet of Lipton’s Onion Soup mix with sour cream for a quick dip.

**Save the Crudite Board Recipe for Later**

crudite board filled with fresh vegetables and a bowl of creamy dip with text overlay.

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crudite board filled with fresh veggies and a bowl of creamy dip.

Crudite Board

Our easy crudite board is filled with an assortment of fresh veggies and a bowl of creamy dip. Serve this visually appealing and easy-to-assemble appetizer option for your next party or holiday meal.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Lori

Ingredients

Dip Ingredients

Crudite Suggestions:

  • celery sticks
  • carrots – baby carrots or sliced rainbow carrots
  • broccoli florets
  • cauliflower
  • tomatoes – grape or cherry
  • peppers – mini peppers or bell pepper slices
  • sugar snap peas
  • radishes
  • cucumbers – spears or slices

Instructions

  • Place the mayonnaise and sour cream in a medium bowl and whisk together until smooth.
  • Gently crush the vegetable mix and add to the mayo mixture.
  • Add guacamole mix and stir until well combined.
  • Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
  • Serve with cut vegetables, bread or crackers.

Notes

  • Dip can be made a day ahead and stored in the refrigerator until ready to serve..
  • Use in-season veggies for the best flavors.
  • Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Store leftover vegetables in ziptop bags in the refrigerator for 3-4 days.
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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