Raw and fresh summer veggies, paired with your favorite dip is anything but boring – A Summer Crudité board is the perfect beginning to any weekend bbq!
Crudite or veggie tray, they’re one in the same. In my family, growing up we definitely referred to it as a veggie tray [and we still do], but I’ve always been one for a little drama, so I’ve pretty much always called it crudité, even after being teased by my parents and siblings. But no matter what you call it, this crudité is the perfect party food idea to start off any menu you’re planning this summer.
We may not alway agree on the name of this party platter, but we have always been able to agree on the veggie spread and dips! French Onion Dip is a M U S T on any veggie tray, anytime of the year in my family. Feel free to make your own with this recipe, or store bought also works. I also like to add hummus. Again, homemade – which can definitely be made in advance or store bought. Keep it easy, friends. Avocado Ranch would also be an amazing dip to add to your summer veggie tray.
Celery, broccoli, tomatoes, and peppers always make the cut, and are readily available during the summer, which makes for a fresh, and crunchy board. This time of year, I like to also add endive, and radishes. Radishes are in season during the spring, but since we’re in-between the two right now, if you can find them, and like the tangy little kick that comes from a radish, I say go for it.
Fruit isn’t a usual staple to a crudité platter, but we have kiddos in the family, and I find that fruit helps fill them up if veggies aren’t their thang at the moment. If you’ve got little ones, I recommend tossing in some fresh fruit as well; I used strawberries, blueberries, and peaches. Peach season runs May-August, so give me A L L the peaches, plz.
Fruit and vegetables are fresh and clean, but I also like to add a few crunchy snacks such as chips or crackers to my cruidté; I guess I should have named this party food a Summer Crudité Snack Board instead?
We always have pickles and olives [and of course when I shot this tray, I forgot the olives that were in the fridge ::sigh::] on hand for snacking, and they are a must for this summer snack veggie board thing. I made a batch of easy refrigerator pickles, but again you do you. This time of year staples like these are usually on sale anyway.
What I love about this crudite is that it can all be prepped in advance. You can slice and shop fruit and vegetables the day before, and store in water to keep fresh. Dips + pickles can be made ahead 3-5 days in advance. When it’s time to assemble, you’ll be ready to GO. No matter what you call it, this crudité is the perfect party food idea to start off any menu this summer – Happy snacking, friends!
summer crudite tray
Ingredients
- 2 cups veggie dip, such as French Onion or Ranch
- 2 cups hummus, homemade or store-bought
- olive oil, for drizzling over hummus - optional
- 4 cups assorted summer veggies of choice
- 1-2 cups favorite summer fruit of choice
- pickles, olives, etc, to garnish
- 1-2 cups crunchy snacks of choice (chips,crackers, etc)
Instructions
- Add both veggie dip and hummus to their own small serving bowl. If using olive oil, drizzle a small amount (about 1 tablespoon) over hummus.
- Arrange both the fresh veggies and fruits around the dips. Add pickles, olives and crunchy snacks.
- Serve and enjoy.
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Veggies and dip are a MUST for me, all the time.