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    Home » Recipes » Party Appetizers

    Crudités With Dip

    Published: May 25, 2021 | Last Updated: May 22, 2023 | Lisa 2 Comments
    This post may contain affiliate links.

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    Last Updated May 22nd, 2023 at 12:00 am by Lisa

    Crudités with Green Goddess Dip is an easy appetizer. Serve veggie cups and a purple cabbage "bowl" for a unique relish tray at your party.

    The little dipping cups are great for guests to enjoy munching on veggies at summer picnics, cookouts, or pool parties.

    In French, Crudité literally means raw food, or raw vegetables served with a dip. And Crudite is really just a fancy word we use to describe a veggie tray or what my Mom always called a relish tray.

    Entertaining on the patio by the pool is my favorite way to relax with friends and family.  Cool crisp crudité is refreshing and hydrates on hot Summer days...

    Pin

    ⬆ Crudites Video ⬆

    You Will Need

    Pin
    What is Crudité?


    A Crudités is a traditional easy appetizer that consists of several different types of sliced, raw vegetables. Served with a vinaigrette or dipping sauce, they are even more delicious, and a cool healthy snack. A carved-out purple cabbage makes the perfect bowl for your favorite veggie dip, serve with vegetables cut into sticks, strips, and bite-size pieces.

    What Vegetables Are Served With Crudites?

    Assorted raw vegetables are served with this easy appetizer, typically with a dip like a ranch dip or green goddess.

    Easter egg radishes
    celery sticks
    colorful mini carrots
    cucumber sticks
    jicama sticks
    bell pepper strips or mini bell peppers
    green beans
    broccoli
    snap peas
    cauliflower
    cherry tomatoes

    How To Cut Crudites?

    It is best to cut veggies for crudites in thin and long strips or small bite-size pieces. That makes them great for dipping and easier to eat.

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    Washing Vegetables

    1. Crudités are raw veggies, wash them carefully to remove any yucky germs.
    2. Vegetable cleaning is easy; simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water.
    3. Rinse with clean water, then refrigerate all cut vegetables in zip-top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.
    Small orange, yellow and purple carrots cleaned and ready to eat. Pin
    A bunch of bright red colorful radishes tied in a bundle on a board.Pin
    A graphic showing how to put dip in small clear cups to dip veggies in a a party. Pin

    Cabbage Dip Bowl Tips

    Slice a 2-inch portion off the top of the cabbage, purple ones are so pretty. Next, using a small paring knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip.

    This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits.  Slice a small portion off the bottom to keep the cabbage bowl sitting flat.

    Fill with dip, chill, and serve...

    Pin

    Let's Make The Dip

    • 1 large purple cabbage, carved out for the dip bowl
    • 1 cup greek yogurt
    • ½ cup mayonnaise
    • ½ cup chopped parsley
    • 3 tablespoons chopped green onions or chives
    • 3 tablespoons anchovy paste optional
    • 3 tablespoons tarragon wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1 clove crushed garlic or ½ teaspoon minced garlic from jar
    • pinch of sea salt and pepper to taste

    Combine ingredients in a blender until smooth for about 30 seconds and chill in a container. It Will last in the fridge for about a week, toss the extra into a salad during the week.

    Pin

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    CRAVING MORE?

    Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.

    A cutting board with crudites and dip with bright colored vegetables cut into strips and sticks.Pin
    Print Pin Recipe

    Crudités and Green Goddess Dip

    Crudités with Green Goddess Dip is an easy appetizer. Serve veggie cups and a purple cabbage "bowl" for a unique relish tray at your party!
    Prep Time 20 minutes minutes
    Total Time 20 minutes minutes
    Servings 24
    Calories 53kcal
    Author Lisa Hatfield

    Equipment

    Epicurean Non-Slip Cutting Board
    Small Serrated Knife

    Ingredients

    crudité veggies

    • Easter egg radishes
    • celery sticks
    • mini carrots or sliced carrot sticks
    • cucumber sticks
    • jicama sticks
    • bell pepper strips or mini bell peppers
    • green beans
    • broccoli
    • snap peas
    • cauliflower
    • cherry tomatoes

    green goddess dip

    • 1 large purple cabbage ("dip bowl")
    • 1 cup Greek yogurt
    • ½ cup mayonnaise
    • ½ cup parsley (chopped)
    • 3 tablespoons green onions or chives (chopped)
    • 3 tablespoons anchovy paste optional
    • 3 tablespoons tarragon wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1 clove crushed garlic or ½ teaspoon minced garlic from jar
    • pinch of sea salt and pepper to taste
    US Customary - Metric
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    Instructions

    red cabbage dip bowl:

    • Slice a 2 inch portion off the top of the cabbage. Next, using a small paring knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip. This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits.  Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
    • Serve on a large board or platter. Place the cut vegetables in long rows, pour the light green goddess dip into the cabbage bowl, or into small clear cups. Place a few sticks of each veggie into small clear cups for guests and kids to "grab and go"! Or people can dip right into the dip bowl, (no double dipping of course...LOL)

    light green goddess dip:

    • Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for about a week.
    • Serve as a dip, or toss with salad greens for a dressing.

    clean your veggies:

    • Crudités must be washed carefully to remove any yucky germs.
    • Vegetable cleaning is easy, simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water. Rinse with clean water, then refrigerate all cut vegetables in zip top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.

    Notes

    make ahead

    You can make the dip ahead and keep it chilled a couple of days, and slice the veggies a day ahead. Keep them in zip-top bags or airtight containers. If they dry out, simply spritz them with clean water from a spray bottle. 

    serving

    You can use any tray or clean cutting board for your crudites. I love using long grazing boards for parties, and sometimes add crackers, bread, cheeses, nuts, and cut fruit.  
     

    Nutrition

    Serving: 24g | Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 116mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Meg says

      March 09, 2018 at 6:56 pm

      5 stars
      I love the presentation of this, the colors look so fresh and inviting. I was so excited to use the red cabbage as the dip bowl. Everyone thought that was so pretty and there was no bowl to clean! I will be making this again as a light Easter appetizer. Also, your comment about using vinegar to wash veggies - what is this magic I have never heard of? Is there nothing vinegar won't do? Wow, thanks for that invaluable tip!

      Reply
    2. Lidy@FrenchGardenHouse Antiques says

      April 16, 2017 at 7:31 am

      This looks beautiful! Perfect for spring and summer entertaining. Thank you for inspiring me each time I visit.

      Reply

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