Crudite Platter with Roasted Veggie Dips
Brighten up your party offerings with this colorful and delicious vegetable platter with roasted vegetable dips. A perfect cozy appetizer for your next get-together.
Ingredients
Roasted Veggie Dips
Crudite Platter
Preparation
- Preheat oven to 325°F and spread broccoli, cauliflower and carrots on a rimmed baking sheet.
- Drizzle with 1/4 cup of olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Roast for 35-45 minutes or until tender.
- Halve potatoes lengthwise.
- Raise oven temperature to 400°F and spread potatoes on a rimmed baking sheet.
- Drizzle with remaining tablespoon of olive and remaining salt and pepper.
- Roast for 30 minutes, or until potatoes are tender and golden-brown.
- While potatoes cook cook bacon until crispy, drain, crumble and set aside.
- To make broccoli cheddar dip, transfer roasted broccoli to a food processor and pulse until finely chopped.
- Add 4 ounces of cream cheese, cheddar cheese and crumbled bacon, and pulse until just combined.
- To make buffalo cauliflower dip, transfer roasted cauliflower to a food processor along with 4 ounces cream cheese, mayonnaise and buffalo wing sauce.
- Process until smooth.
- Top with blue cheese crumbles.
- To make carrot hummus, transfer roasted carrots to a food processor along with rinsed and drained canned chickpeas, toasted walnuts, juice of one lemon and feta cheese.
- Process until smooth, adding water one tablespoon at a time to achieve desired consistency.
- To assemble, arrange dips, roasted potatoes, broccoli florets, cauliflower florets, baby carrots, snacking tomatoes, crackers and sliced baguette on a large platter or board.
There is no nutrition information available on this recipe.