Harvest Crudite

Wash all vegetables thoroughly under cold water.

Peel the carrots and kohlrabi, then cut them into sticks.

Trim the ends of the celery and cut into sticks.

Slice the cucumbers into rounds or sticks.

Remove the tops from the bell peppers, deseed, and cut into strips.

Trim the radishes and cut them in half if large.

Cut cherry tomatoes in half if desired.

Separate broccoli and cauliflower into bite-sized florets.

Trim the ends of the snap peas.

Arrange all prepared vegetables on a large platter or board.

Add small bowls of dips in the center of the platter.

Garnish with fresh herbs for added color and flavor.

Serve immediately or refrigerate until ready to serve.

Spice Level:

Dietary