10 Unexpected Vegetable Crudité Platter Ideas

Mix up your baby carrot-and-dip appetizer plate by swapping in any of these 10 different, fresh vegetables.

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Fingerling potatoes

Look for long, skinny potatoes, and cook in boiling water until insides are tender. Chill, then split in two-bite pieces if necessary. Serve with your favorite cheesy dip.

Green beans

Blanched green beans are easy to dip into hummus, sour cream spreads, and more. Long beans also come in purple, white, and yellow at some markets for extra color on your crudité platter.

Jicama

Consider crunchy jicama to be a sweeter alternative to celery. Peel, then cut into strips or matchsticks; if you like, you can top with a squeeze of lemon.

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Endive

Slightly bitter, try endive leaves as natural scoops for cheesy dips, even strong flavored ones like blue cheese. You can also enjoy them with bean- or legume-based dips—and some swear they pair well with mild salsa.

Kohlrabi

A summer farmer's market staple, young kohlrabi can be eaten raw and tastes faintly like broccoli stems. Pare away the outer skin, then cut into matchsticks or very thin rounds for your crudite platter. Serve with a creamy or cheesy dip.

Fennel

The crisp anise flavor of fennel cuts through creamy dips, and pairs exceptionally well with roasted red pepper dip, hummus, or tapenade.

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Radishes

Slice peppery radishes into thirds the long way, and they become a delicious (and colorful) counterpoint to buttery dips.

Tiny purple carrots

If you can find them at a farmer's market, carrots come in various colors like purple, gold, or pale yellow. To keep as much of the color as possible, scrub the carrots to remove all soil and don't peel them. If the carrots are too tough, you can quickly blanch them and then chill until ready to serve.

Asparagus

Thin asparagus might not need to be cooked, but thicker stalks could probably use a light grilling or fast blanching. Serve with lemon-based dips.

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Sugar snap peas

These edible pods are perfect for bite-size dipping and eating, and you can serve them raw. Make sure to remove any stems and strings beforehand; use a paring knife to make it go faster.


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