Entertaining guests? A crudite platter is always a great choice when preparing light appetizers, especially this time of year! Our own garden is beginning to really take off and one of our favorite things to do is serve up what we’ve grown. Until then, we enjoy heading to the local farmers’ market and picking up veggies. Select your favorite veggies and feel free to be creative! One idea is to make a serving bowl from an artichoke — it makes for great dip presentation.
To make you simply use a knife to cut the center out of the artichoke. Once you’ve removed most of the leaves, use a metal spoon to hallow out the center before filling with your favorite dip or hummus.
Above we’ve served up: carrots, celery, french green beans, broccolini, radishes and rhubarb — all with a cilantro ranch dipping sauce.
Yum, the tastes of spring!
This recipe was created in collaboration with SC Johnson. See original post here.