Best 3 Crudite Platter With Chipotle Ranch Dressing Recipes

Crudite platters are a delightful and healthy appetizer or snack option that feature an assortment of fresh, raw vegetables served with a variety of dips or dressings. They are not only visually appealing but also packed with nutrients and vitamins. This article presents a delectable Crudite Platter with Chipotle Ranch Dressing, along with three additional tantalizing recipes: a creamy Avocado Cilantro Dip, a zesty Lemon Tahini Dressing, and a classic French Vinaigrette.

These recipes are curated to cater to various tastes and preferences, offering a range of flavors and textures to enhance the experience of enjoying fresh vegetables. The Chipotle Ranch Dressing brings a smoky and spicy kick, while the Avocado Cilantro Dip provides a cool and refreshing contrast. The Lemon Tahini Dressing adds a tangy and nutty flavor, and the French Vinaigrette offers a simple yet elegant complement to the crudites. With detailed instructions and helpful tips, this article guides you through the process of creating a vibrant and flavorful crudite platter that will impress your guests or serve as a healthy and satisfying snack for any occasion.

Here are our top 3 tried and tested recipes!

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Crudite Platter with Chipotle Ranch Dressing image

Provided by Food Network Kitchen

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt, as needed
1 broccoli stalk, trimmed into florets, about 3 cups
8 ounces asparagus, stalks peeled, woody ends trimmed
1 red bell pepper, seeded, and cut into strips
1 red bell pepper, seeded, and cut into strips
1 yellow bell pepper, seeded, and cut strips
1 bunch radishes (with greens attached)
2 kirby cucumbers, cut into spears
2 cloves garlic
1/2 teaspoon kosher salt
1/3 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon chipotle hot sauce
3 tablespoons minced fresh cilantro leaves
1 scallion (white and green parts), very thinly sliced
1/2 teaspoon finely grated orange zest

Steps:

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are. Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Crudite Platter with Chipotle Ranch Dressing image

Provided by Food Network Kitchen

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt, as needed
1 broccoli stalk, trimmed into florets, about 3 cups
8 ounces asparagus, stalks peeled, woody ends trimmed
1 red bell pepper, seeded, and cut into strips
1 red bell pepper, seeded, and cut into strips
1 yellow bell pepper, seeded, and cut strips
1 yellow bell pepper, seeded, and cut strips
1 bunch radishes (with greens attached)
2 kirby cucumbers, cut into spears
2 cloves garlic
1/2 teaspoon kosher salt
1/3 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon chipotle hot sauce
3 tablespoons minced fresh cilantro leaves
1 scallion (white and green parts), very thinly sliced
1/2 teaspoon finely grated orange zest

Steps:

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.
Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

CRUDITE PLATTER

Crudite Platter image

Provided by Food Network Kitchen

Categories appetizer

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 35

Ingredients

Kosher salt, as needed
1/4 pound green or wax beans, ends trimmed
1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 red bell pepper, trimmed, seeded, and cut into strips
1 yellow bell pepper, trimmed, seeded, and cut strips
1 bunch radishes (about 10) (with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 bunch scallions (white and green), trimmed
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes
Curry Dip or "Really" Onion Dip, recipes follow, or sauce of your choice
2 cups whole milk yogurt
1 tablespoon vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tablespoon Madras curry powder
1/2 cup prepared mayonnaise
2 tablespoons sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lime juice
1 tablespoon finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper
3 medium onions, 2 left in their skins, and 1 peeled
1 cup plus 2 tablespoons extra-virgin olive oil
2 cups mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
Hot sauce, as needed
2 scallions (white and green), minced

Steps:

Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.
Yield: about 2 cups
Preheat the oven to 425 degrees F.
In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
When ready to serve top with the fried onions.
Yield: about 4 cups

Tips:

Choose fresh, crisp vegetables with vibrant colors for your crudité platter. Aim for a variety of textures and flavors, such as crunchy carrots, sweet bell peppers, creamy cucumbers, and earthy radishes.
Prepare your vegetables in advance to save time and keep them fresh. Wash and cut them into uniform sizes so that they are easy to dip and eat.
Make sure to include a variety of dips and sauces for your crudité platter. The chipotle ranch dressing is a delicious and versatile option, but you can also offer other dips like hummus, guacamole, or yogurt sauce.
Arrange your crudité platter in a visually appealing way. Use different serving bowls and platters to create height and dimension, and place the vegetables in a way that makes them easy to reach.
Serve your crudité platter immediately after preparing it so that the vegetables stay fresh and crisp. If you need to make it ahead of time, store the vegetables and dips separately and assemble the platter just before serving.

Conclusion:

A crudité platter with chipotle ranch dressing is a healthy and delicious appetizer or snack that is perfect for any occasion. With its variety of fresh vegetables and flavorful dip, it is sure to please everyone. So next time you're looking for a quick and easy way to impress your guests, give this recipe a try.