This beautiful and healthy Easter veggie tray is perfect for your Easter festivities! Loads of fresh crunchy spring vegetables and whole wheat pita surround bowls of a lightened up spinach dip and a vibrantly pink beet hummus for the ultimate spring-inspired appetizer or snack! {Vegetarian & gluten-free-friendly}
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Easy Easter Themed Veggie Tray
Although I love the cute bunny-themed snack boards and cheese trays, this Easter veggie tray is designed to highlight the abundance of spring produce!
It’s a real feast for the senses with so many different fresh veggies, like geometric romanesco, halved radishes, asparagus spears, and more.
Plus, with two homemade dips to choose from, it’s sure to get a lot of attention at your Easter celebration or any other special occasion!
Why We Love This Easter Veggie Tray
- Loaded with veggies: This healthy Easter appetizer is quite a change from the traditional veggie tray! It’s artfully arranged like my ultimate charcuterie board to demand a lot of attention. The colorful veggies are fun alternatives to regular broccoli, cauliflower, and carrots and make them way more fun and visually appealing. We eat with our eyes first, right?
- Two delicious dips: All veggie trays need a good dip, so why not offer two? The creamy veggie dip has spinach and water chestnut for a nice crisp crunch, and the bright pink beet hummus is a fun twist on a classic. They’re really easy to prepare and can be made ahead of time to save you some steps the day of!
- Perfect for spring: This spring veggie tray fits the theme so well! The radishes look fresh from the garden, trimmed with their leaves still attached, and the snap peas, asparagus, and carrots are classic spring harvests. This vegetable platter is a great addition to any spring gathering, too. It’d look lovely at a baby shower or Mother’s Day, too!
Ingredient Notes
- Baby rainbow carrots: You can use regular baby carrots, but the rainbow ones are a cute way to add more color. Carrot sticks will work, too.
- Snap pea pods
- Head of cauliflower: I like to use purple cauliflower to add a splash of color! Just trim it into florets for easy dipping.
- Mini cucumbers: You can also use regular sliced cucumbers too.
- Radish: Trim down the leaves, but keep just a bit for that fresh-from-the-garden look.
- Thin asparagus spears: These should be trimmed and blanched, and I’ve shared step-by-step directions for this process below!
- Savoy cabbage & radicchio: These greens add color and texture while holding the bowls in place.
- Romanesco: Romanesco is related to broccoli and cauliflower but has the most eye-catching geometric pattern!
- Whole Wheat pita bread: Trim these into bunnies or eggs for a nod to the theme.
- Cookie cutters: Use either a bunny or egg-shaped cookie cutter to trim the pita into seasonal shapes.
For the Spinach Dip
- Neufchatel cheese: Let the cream cheese come to room temperature first.
- Plain Greek yogurt: This adds creaminess like mayo but with way less fat.
- Onions
- Garlic
- Frozen spinach: Thaw the spinach completely and squeeze it dry.
- Water chestnuts: Chop these into small bites to add a crunchy texture.
- Salt & pepper
For the Beet Hummus
- Cooked beets: Cook and drain the beets to add an earthy flavor and hot pink color.
- Prepared hummus: Either make a batch of hummus yourself or grab a tub of store-bought hummus.
- Minced garlic
- Fresh lemon juice
- Salt
Step-by-Step Instructions
For the Spinach Dip
- In a medium bowl mix together all dip ingredients until thoroughly combined. Refrigerate covered.
For the Beet Hummus
- In the bowl of a food processor, combine the beets, hummus, garlic, lemon juice and salt and puree until combined. You may need to scrape down the the sides of the bowl once or twice. Refrigerate covered.
Build the Board
- Use a medium bunny shaped cookie cutter to cut bunny shapes out of the pita.
- Choose a large board or platter. We used a 16” round marble board to build this tray. Place your dips into small glass bowls and wrap with small leaves of cabbage and radicchio to form cups around the bowls, securing with rubber bands if needed. Place the bowls on the board.
- Start building your vegetables in piles or lines around the board, keeping in mind shape and color. Keep filling spots until all gaps are filled. Any leftover vegetables or dips can be stored in the refrigerator and used to refill the board as it gets eaten.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- It’s important to use small cabbage and radicchio leaves in order to be able to wrap them around your bowls. If your cabbage is large, you can peel back the leaves to reach the smaller inner leaves. You can also make a bowl with the leaves and directly put the dips in that, just be aware there is a chance of leakage this way. You can also hollow out other veggies to use as dip bowls, such as bell pepper.
- I used a large round serving platter for this Easter veggie platter, but you can also use a large dinner plate, cutting board, etc. If you can find a board in the shape of an egg, you can even arrange the veggies to look like an Easter egg!
Recipe FAQs
To blanch asparagus, bring a saucepan of lightly salted water to a boil. Add the asparagus and cook for 30-60 seconds, until the spears are just starting to soften. Remove to a bowl of ice water to cool rapidly. Dry on paper towels and store in the refrigerator until ready to use.
You can use regular or reduced fat cream cheese in place of the neufchatel. You could also use fresh spinach and cook it down in a pan on the stove until wilted. Squeeze out the moisture and then use as directed in the recipe. You could also roast and peel fresh beets in place of the canned beets. Any vegetables would work, but we liked the variety of shapes and pastel colors of these spring vegetables.
If you need to prepare this tray the day before your brunch, you can assemble it early! You’ll want to arrange everything on your tray and then wrap it really well with plastic wrap. Before serving, remove the plastic and adjust everything to fill out any places where the veggies may have shifted.
Another option is to prepare all of the veggies and dips the day before and store each one in an airtight container or bag in the fridge. Before your party, arrange them on the tray however you’d like. It’s the best of both worlds – convenient and quick!
Storage Guidelines
Leftovers are best stored separately in covered containers in the refrigerator for up to 5 days. Pita can be stored on the counter, wrapped tightly in a plastic bag. If the food sat out for over four hours, you should pitch it to avoid becoming ill.
Serving Suggestions
This Easter vegetable tray is a great appetizer to serve with your Easter brunch! Pair it with your favorite appetizers, snacks, and fresh fruits. These are some of my family’s favorite Easter treats!
- Easter Bunny Charcuterie Board
- Rainbow Fruit Tray with Yogurt Dip (Such a colorful Easter fruit tray!)
- Hard-Boiled Egg Chicks
- Crustless Asparagus Quiche
- Lemon Almond Flour Cookies
Recipe Variations
This is really just the start! There are so many Easter veggie tray ideas out there, and you can easily adapt the display to suit what you have on hand or your flavor preferences.
- Easter bunny veggie tray: Make an Easter bunny veggie tray by arranging cherry tomatoes, black olives, and celery over the spinach dip to look like a bunny face!
- Easter egg veggie tray: You can also use a round or oval-shaped board and arrange the veggies in zigzags and alternating patterns like you’re decorating an egg!
- Spring carrot tray: Another option is to arrange a triangle of baby carrots in the center of the platter and place green snap peas and cucumber slices at the top like the carrot greens. Arrange the other veggies on the side.
- Adjust the veggies: Feel free to use your favorite vegetables! These ones work really well for spring but focus on what you know your family will eat and enjoy. Consider adding some celery sticks, grape tomatoes, red or green bell peppers, broccoli florets, and more.
- Expand beyond veggies: I’m a big fan of charcuterie boards and cheese trays. Feel free to add some other savory bites, like sliced cheese, kalamata olives, and crackers, for a cross between a cheese platter and a veggie tray.
More Similar Recipes
- Healthy Easter Snacks
- Low Sugar Carrot Cake
- Healthy Carrot Cake Muffins with Pineapple
- Lemon Coconut Bread
- Strawberry Mocktail Spritzer
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Easter Veggie Tray
Ingredients
- 12 ounce bag baby rainbow carrots
- 8 ounces fresh snap pea pods
- 1 medium purple cauliflower, cut into florets
- 12 ounces mini cucumbers, halved lengthwise
- 1 bunch radishes, trimmed and halved
- 1/2 pound thin asparagus spears, trimmed and blanched
- 1 small head savoy cabbage
- 1 small head radicchio
- 4 whole wheat pita bread
For the Spinach Dip
- 8 ounces Neufchatel cheese, room temperature
- 5.3 ounce container plain Greek yogurt
- 4 green onions, sliced
- 2 cloves of garlic, minced
- 10 ounce bag frozen spinach, thawed and squeezed dry
- 4 ounce can water chestnuts, chopped
- Salt and pepper to taste
For the Beet Hummus
- 15 ounce can cooked beets, drained
- 12 ounces plain prepared hummus
- 1 clove of garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Bunny or egg shaped cookie cutter, approx. 3.5" long
Instructions
For the Spinach Dip
- In a medium bowl mix together all dip ingredients until thoroughly combined. Refrigerate covered.
For the Beet Hummus
- In the bowl of a food processor, combine the beets, hummus, garlic, lemon juice and salt and puree until combined. You may need to scrape down the the sides of the bowl once or twice. Refrigerate covered.
Build the Board
- Use a medium bunny shaped cookie cutter to cut bunny shapes out of the pita.
- Choose a large board or platter. We used a 16” round marble board to build this tray. Place your dips into small glass bowls and wrap with small leaves of cabbage and radicchio to form cups around the bowls, securing with rubber bands if needed. Place the bowls on the board. Use a medium bunny shaped cookie cutter to cut bunny shapes out of the pita.
- Start building your vegetables in piles or lines around the board, keeping in mind shape and color. Keep filling spots until all gaps are filled. Any leftover vegetables or dips can be stored in the refrigerator and used to refill the board as it gets eaten.
Notes
- It’s important to use small cabbage and radicchio leaves in order to be able to wrap them around your bowls. If your cabbage is large, you can peel back the leaves to reach the smaller inner leaves. You can also make a bowl with the leaves and directly put the dips in that, just be aware there is a chance of leakage this way. You can also hollow out other veggies to use as dip bowls, such as bell pepper.
- I used a large round serving platter for this Easter veggie platter, but you can also use a large dinner plate, cutting board, etc. If you can find a board in the shape of an egg, you can even arrange the veggies to look like an Easter egg!
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