Save to Pinterest A festive and vibrant platter featuring fresh vegetables arranged as Santa hats, served with a flavorful dip—perfect for holiday gatherings and healthy snacking.
This is a fun appetizer I first served at a holiday party and everyone loved the creativity and fresh flavors.
Ingredients
- Fresh Vegetables: 1 pint cherry tomatoes, 1 large English cucumber, 1 red bell pepper, 6 radishes, 1 cup cauliflower florets, 1 cup broccoli florets, 1 cup baby carrots
- For the Santa Hat Assembly: 12 small mozzarella balls (bocconcini), 12 small basil leaves
- Dip: 1 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1 clove garlic, finely minced, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
Instructions
- Step 1:
- Wash and dry all vegetables thoroughly.
- Step 2:
- Slice the cucumber into ½-inch thick rounds. Cut the red bell pepper into strips. Trim the radishes, leaving a bit of the green stem for decoration.
- Step 3:
- Create Santa Hats: Place a cherry tomato on top of a cucumber round. Add a basil leaf between the tomato and the cucumber for a decorative hat brim. Top each tomato with a mozzarella ball to mimic a hat pompom. Secure with a toothpick if needed.
- Step 4:
- Arrange the Santa Hats on a platter. Fill in remaining space with cauliflower florets, broccoli florets, radishes, bell pepper strips, and baby carrots for a festive look.
- Step 5:
- For the dip: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, chives, garlic, salt, and pepper. Mix until smooth and well blended.
- Step 6:
- Place the dip in a small serving bowl and nestle it among the vegetables on the platter.
- Step 7:
- Serve immediately, or cover and refrigerate until ready to serve.
Save to Pinterest This recipe creates memorable holiday moments with family and friends gathered around the colorful and tasty platter.
Notes
For a vegan version, use plant-based yogurt and cheese. Add other colorful veggies like yellow bell pepper or snap peas for more variety. Pair with sparkling water or a crisp Sauvignon Blanc.
Required Tools
Sharp knife, cutting board, mixing bowl, serving platter, toothpicks
Nutritional Information
Per serving: 120 calories, 6 g total fat, 10 g carbohydrates, 7 g protein
Save to Pinterest This platter impressively combines festive visuals and healthy snacking in an easy to assemble dish.
Recipe FAQs
- → What vegetables are used for the Santa hat platter?
Fresh cucumber rounds, cherry tomatoes, radishes, cauliflower florets, broccoli florets, bell pepper strips, and baby carrots are used for this colorful appetizer.
- → How is the Santa hat effect created with vegetables?
Cucumber slices serve as the base, topped with a cherry tomato, a fresh basil leaf for the brim, and a small mozzarella ball as the pompom, secured with toothpicks.
- → What ingredients make up the flavorful dip?
The dip combines Greek yogurt, mayonnaise, fresh lemon juice, dill, chives, garlic, salt, and black pepper for a creamy, herbaceous complement.
- → Can this platter be made vegan?
Yes, substitute plant-based yogurt and cheese alternatives for the dairy ingredients to create a vegan-friendly version.
- → How should the platter be served or stored before serving?
The platter can be served immediately or covered and refrigerated for later use while keeping the vegetables crisp and fresh.
- → What tools are needed to prepare this platter?
A sharp knife, cutting board, mixing bowl, serving platter, and toothpicks are needed for slicing, assembling, and serving.