Easter Veggie Tray
Servings 10 - 12 servings
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!
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!
Nutrition
Calories: 299kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 18mgSodium: 580mgPotassium: 968mgFiber: 11gSugar: 14gVitamin A: 9629IUVitamin C: 78mgCalcium: 183mgIron: 4mg
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