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Elevated Crudite

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Elevated Crudite
Make summer hosting a breeze with this Elevated Crudite platter! Seasonal summer veggies pair beautifully with dips like hummus, tzatziki and homemade whipped feta, but it’s our farm-fresh produce that truly shines.

Ingredients

  • 1 watermelon radish, sliced thin

  • 1 package snap peas

  • 1 bunch baby radish, stems on

  • 1 heads Belgian endive, leaves separated

  • 8 mini sweet peppers, cut in half

  • 8 asparagus, blanched

  • 1 package Earth Exotics Baby Carrots

  • 1 cucumber, sliced

  • Ithaca Lemon Dill Hummus

  • Cocojune Tzatziki Yogurt Dip

Whipped Feta

  • 8 ounces Odyssey Traditional Greek Style Feta

  • 3/4 cup Greek yogurt

  • 1 tablespoon fresh lemon zest

  • 2 tablespoons BF Extra Virgin Olive Oil

  • 1 teaspoon red pepper flakes

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons pine nuts, toasted

Directions

  1. Using a food processor or blender, combine your feta, Greek yogurt, and lemon zest. 
  2. While the mixture is blending, slowly drizzle the olive oil through the top opening. Continue blending for 3 to 4 minutes until smooth. 
  3. Pour the whipped feta onto a small serving plate. 
  4. Run the back of a spoon over the top of the feta, smoothing out the surface and creating a dip or well in the middle.
  5. Drizzle olive oil over the mixture before topping with red pepper flakes, fresh parsley, and toasted pine nuts. 
  6. Cover and place in the refrigerator until serving. 
  7. Wash and prepare all of your veggies. 
  8. For the blanched asparagus, simply cook the asparagus in boiling water for 2 minutes. All other produce can be served raw. 
  9. Transfer the hummus and tzatziki into small serving bowls.
  10. Arrange your veggies around your dips, with the whipped feta taking center stage. 
  11. Serve as a grazing appetizer during your next dinner party or summer gathering! 
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