Epic Veggie Tray
A colorful veggie tray with cauliflower, broccoli, snap peas, carrots, tomatoes, cucumbers, celery, crackers and your favorite dips. Ready in 15 minutes.
Equipment
- Large serving board or platter
- Cutting board and sharp knife
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1½ cups sugar snap peas
- 2 cups baby carrots
- 1 pint cherry tomatoes
- 1 English cucumber sliced
- 4 stalks celery cut into sticks
- 4 oz round crackers
- 2 to 3 dips about 8 oz each; I use Good Foods dips
Instructions
- Wash and dry. Wash the vegetables and dry them well so they stay crisp.
- Cut. Cut the cauliflower and broccoli into bite-size florets, slice the cucumber and cut the celery into sticks.
- Place the dips. Set a large board or platter on the table and place the dips on it first.
- Add the vegetables. Arrange the vegetables in groups around the dips, alternating colors. It is fine if they touch.
- Add the crackers and serve. Tuck the crackers into the gaps and serve right away, or cover and refrigerate for up to 4 hours.
Notes
How much to make: Plan on about 1 cup of vegetables per guest when the tray is one of several appetizers.
Variety: Choose at least 3 to 5 vegetables in different colors and shapes.
Nutrition per serving (estimated): 226 kcal · 13g fat (2g saturated) · 24g carbohydrates · 4g fiber · 7g sugar · 6g protein · 443mg sodium · 8mg cholesterol. Calculated with 16 oz of creamy dip; the numbers will change with the dips you choose, so treat this as an estimate.