Ain’t No Party Like a Crudités Party with 3 Dips That Actually Slap

Crudités, But Make It Black-Tie Boho

This is not your auntie’s veggie tray from the grocery store with the sad ranch in the middle. This is crudités—the kind you assemble when you want to flex without actually cooking anything that requires a timer. It’s chic, colourful, and surprisingly satisfying. Oh, and the dips? They are not optional.

This spread is perfect for hosting, picnicking, or just convincing yourself that eating raw carrots counts as self-care. The dips range from creamy and herby to earthy and bright—and they all slap with crackers too, in case you’re not fully sold on raw celery.

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🌈 The Vegetables (aka Crudités Glow-Up Essentials)

Here’s what we used to make this board sing in every shade of summer:

• Yellow or Red Peppers – sliced into ribbons
• Radicchio – we used both the deep purple and the pink-speckled varieties for that painterly effect
• Olives – Cerignola, Kalamata, or black—pick your salt bomb of choice
• Fried Capers – trust us, these tiny flavour grenades are the crunchy soul of the board
• Roasted Pine Nuts – rich, nutty, and luxe
• Celery, Carrots, Radishes – sliced thin, diagonally, like you’re on a cooking show
• Green Beans – blanched or raw, your call
• Cucumbers – mini ones if you’re feeling fancy

Mix and match for texture, crunch, and colour. Think Italian garden party meets Virgo moon precision.

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The Dips That Deserve Their Own Fan Club

Pesto Cashew Dip

Creamy, herby, with a slight cheesy hit from nutritional yeast. This one’s dairy-free and full of attitude.

You’ll need:

• 1 tsp lemon juice
• 2 tbsp pesto
• 2 tsp water
• ⅓ cup cashews (soaked in hot water for 20 mins)
• 1 tsp oil
• Pinch of salt + pepper
• 1 tsp nutritional yeast

Method:
Drain the soaked cashews. Throw everything in a food processor. Blend until obnoxiously smooth. Serve in a cute bowl.

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Beet Dip (Pink, Punchy, and a Lil’ Earthy)

This is the Beyoncé of the trio—gorgeous, bright, and the first to get scooped clean.

You’ll need:

• ⅓ cup canned beets
• 2 cloves roasted garlic
• ¼ cup thick yogurt
• 2 tbsp lemon juice
• Sprinkle of nutritional yeast

Method:
Blend all ingredients with a hand blender or food processor until glossy and smooth. If it tastes too “rooty,” add a bit more lemon or yogurt.

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White Bean Mash (Inspired by Rachel Ama)

Creamy, savoury, and deeply soulful. This is your comfort dip. Like hummus, but sexier.

You’ll need:

• 1 cup cannellini or white kidney beans
• ½ shallot, finely chopped
• 3 roasted garlic cloves
• Salt & pepper, to taste
• Juice of 1 lemon
• 3 tbsp oil (plus more as needed)

Method:

1. Heat oil in a pan and soften the shallot and garlic (5 mins).
2. Stir in the beans and warm through (2–4 mins).
3. Remove from heat, blend with lemon juice and more oil until creamy.
4. Season to taste.

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Final Mood:

This isn’t just a veggie platter. It’s a visual thesis on taste, texture, and glow-up potential. Whether you’re impressing brunch guests, flexing on a date night, or just trying to eat something that didn’t come from a bag, this crudités board is proof that plants can party too.

✰✰✰✰✰ star TRY