Best 8 Kaleidoscope Crudite Recipes

Indulge in a vibrant and healthy culinary adventure with our kaleidoscope of crudité recipes that transform ordinary vegetables into an extraordinary platter. Experience a symphony of flavors and colors as you prepare these easy-to-make dishes that celebrate the beauty and natural goodness of fresh produce. From classic carrot and celery sticks to innovative creations like roasted rainbow radishes and cucumber cups filled with zesty tzatziki sauce, this collection has something for every palate. Explore the art of vegetable artistry as you create edible masterpieces that double as delightful snacks or elegant party appetizers.

**Recipes Featured**:

1. **Classic Crudité with Herb Dip**: A timeless classic, this simple yet satisfying recipe combines crisp vegetables with a creamy, flavorful herb dip. Enjoy the crunch of carrots, celery, and bell peppers paired with the tangy goodness of a homemade dip seasoned with fresh herbs.

2. **Roasted Rainbow Radishes with Balsamic Glaze**: Turn radishes into a colorful and caramelized delight with this roasting technique. The radishes' natural sweetness is enhanced by a luscious balsamic glaze, creating a unique and addictive snack or side dish.

3. **Cucumber Cups with Tzatziki Sauce**: Refreshing and light, these cucumber cups are filled with a creamy tzatziki sauce made from Greek yogurt, cucumber, garlic, and fresh herbs. Enjoy the cool crunch of the cucumbers balanced by the savory and tangy sauce.

4. **Beetroot Hummus with Pita Chips**: Create a vibrant and flavorful dip using roasted beets and chickpeas. The earthy sweetness of the beets pairs perfectly with the creamy texture of hummus, served with crispy pita chips for a satisfying appetizer or snack.

5. **Veggie Skewers with Lemon-Tahini Dressing**: Combine your favorite vegetables on colorful skewers and drizzle them with a zesty lemon-tahini dressing. This recipe offers endless possibilities for customization, allowing you to create a personalized and visually appealing platter.

6. **Zucchini Involtini with Feta and Mint**: Discover the magic of zucchini transformed into delicate rolls filled with a savory filling of feta cheese, mint, and sun-dried tomatoes. These involtini are not only delicious but also visually stunning.

7. **Sweet Potato Fries with Chipotle Mayo**: Indulge in a healthier alternative to traditional fries with these crispy sweet potato fries. Paired with a spicy and smoky chipotle mayo, they make an irresistible snack or side dish that's sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CRUDITES WITH YOGURT-DILL DIP

Green Crudites with Yogurt-Dill Dip image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 0

Ingredients

Steps:

Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
Serve with:
Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
Persian Cucumbers
Little Gem Lettuce
Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.

CRUDITE DIP

Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CRUDITES WITH BALSAMIC DIP

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

KALEIDOSCOPE SALAD

Kaleidoscope Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 6 accompaniment-size servings

Number Of Ingredients 19

Ingredients

2 limes
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 cloves garlic, peeled and quartered
11/2 cups buttermilk
Salt
Pepper
1 head iceberg lettuce, core removed, spines of leaves removed, rinsed and dried with a salad spinner, and torn into bite-sized pieces
1 pound bag fresh spinach, soaked several times to remove grit, tough stems removed, dried in a salad spinner, and torn into bite-sized pieces
1 red onion, thinly sliced and slices quartered
3 stalks celery, scrubbed and sliced
6 garlic chives, white and tender green parts only, chopped
2 English cucumbers, peeled and sliced
1 (8-ounce) bag fresh frozen peas, blanched, drained and allowed to cool
1 (8-ounce) bag fresh frozen corn (preferably Shoe-Peg), blanched, drained, and allowed to cool or 3 ears husked sweet corn, boiled for 15 minutes in salt water, cooled and cut from cob
1 (16-ounce) can pineapple chunks in juice, drained
1 (8-ounce) bag dried cranberries
1 pint grape tomatoes, halved
2 large ripe tomatoes, cut into wedges

Steps:

Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

CAJUN CRUDITE

Cajun Crudite image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Whole baby carrots
1/2 seedless European cucumber (super long and wrapped in plastic) thinly sliced on an angle into ovals
4 small celery stalks from the heart, cut into 4-inch pieces
1/2 green bell pepper, cut into thin strips
1 lime, juiced
Salt
2 teaspoons chili powder
Several drops hot sauce or a sprinkle of cayenne pepper

Steps:

Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.

SKELETON CRUDITE

Skeleton Crudite image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 22

Ingredients

3 cups lowfat yogurt
1 cup mayonnaise
1/2 cup peach jam
1 tablespoon orange juice
1/2 teaspoon curry powder
1/2 teaspoon pepper
1 zucchini sliced in half lengthwise and cut into 1/2 - inch slices
1 yellow squash sliced in half lengthwise and cut into 1/2 - inch slices
6 ribs celery cut in half lengthwise and into 4- inch pieces.
1 cucumber sliced into wedges
1 carrot cut into sticks
10 baby carrot fingers
1 red pepper cut into 2-inch thick strips
1 yellow pepper cut into 2-inch thick strips
2 broccoli florets
2 cauliflower florets
10 snow peas
2 cherry tomatoes
2 mushrooms
1 radish
4 green beans
2 yellow beans

Steps:

Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. Refrigerate.
Assemble skeleton.

CRUDITE WITH OLIVE-CREME FRAICHE DIP

Crudite with Olive-Creme Fraiche Dip image

Provided by Aida Mollenkamp

Categories appetizer

Time 10m

Yield approximately 1 1/2 cups dip

Number Of Ingredients 8

Ingredients

1/2 cup chopped olives
1 cup creme fraiche
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 bunch baby carrots, peeled
1 pound fingerling potatoes, boiled and halved lengthwise
1 head fennel, thinly sliced
2 to 3 baby zucchini, cut into 3-inch sticks

Steps:

In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.

KID FRIENDLY CRUDITES

Kid Friendly Crudites image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 large carrots, peeled
1 green bell pepper
1 red bell pepper
1 cup broccoli florets
Smoky Ranch Dip, recipe follows
1/2 cup mayonnaise
1/2 cup buttermilk
2 teaspoons honey
1/3 teaspoon cider vinegar
1/2 teaspoon fresh chopped dill leaves
1/2 teaspoon freshly chopped parsley leaves
1/4 teaspoon freshly chopped chives
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
Pinch granulated garlic
Salt and freshly ground black pepper

Steps:

Using a mandoline, thinly slice carrots in wide strips. Lay flat and cut out as many shapes as possible with small cookie cutters. Slice the sides of the peppers. Lay flat and again, cut out shapes with cookie cutters.
To serve, arrange the carrots, peppers and broccoli on a platter surrounding the Smoky Ranch Dip.
In a small serving bowl, mix all ingredients until well combined.

Tips:

Choose a variety of vegetables with different colors and textures. This will make your crudite platter more visually appealing and interesting to eat.
Cut the vegetables into uniform pieces. This will help them cook evenly and make them easier to eat.
Use a sharp knife to cut the vegetables. This will help prevent them from tearing or bruising.
Wash the vegetables thoroughly before cutting them. This will remove any dirt or bacteria.
Chill the vegetables before serving. This will help them stay crisp and refreshing.
Serve the crudite platter with a variety of dipping sauces. This will allow your guests to choose the sauce that they like best.

Conclusion:

Crudite platters are a healthy and delicious way to enjoy fresh vegetables. They are perfect for parties, potlucks, and casual gatherings. With a little planning and preparation, you can easily create a crudite platter that will impress your guests. So next time you are looking for a healthy and easy appetizer, give crudite a try.