Save 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 veggie Santa hat dip platter quickly became a holiday favorite in my family due to its simplicity and festive look.
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 Vegetables:
- Wash and dry all vegetables thoroughly.
- Step 2 Prepare Vegetables:
- 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 Platter:
- 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 Prepare 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 Serve:
- Place the dip in a small serving bowl and nestle it among the vegetables on the platter. Serve immediately, or cover and refrigerate until ready to serve.
Save Making this platter is always a fun family activity and everyone loves decorating their own Santa hats.
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
Calories: 120 per serving. Total Fat: 6 g. Carbohydrates: 10 g. Protein: 7 g.
Save This festive dip platter adds joy and flavor to any gathering perfectly.
Recipe FAQ
- → How do I prepare the Santa hat vegetables?
Slice cucumbers into rounds, place a basil leaf on each, top with a cherry tomato and a mozzarella ball to mimic the Santa hat, securing with toothpicks as needed.
- → What ingredients make up the creamy dip?
The dip combines Greek yogurt, mayonnaise, lemon juice, chopped dill and chives, minced garlic, salt, and black pepper for a fresh and tangy flavor.
- → Can I make this platter vegan friendly?
Yes. Substitute plant-based yogurt and vegan cheese alternatives to accommodate vegan preferences while maintaining creaminess.
- → How should I serve and store the platter?
Serve immediately for the best freshness, or cover and refrigerate if prepared ahead. Consume within a day for optimal texture and flavor.
- → Are there suggestions for additional vegetables?
You can add colorful veggies like yellow bell peppers or snap peas to boost variety and festive appeal.