This recipe for crudite with creamy Parmesan herb dip is a chic and elegant way to put together a veggie tray for a party. It's always a crowd-pleaser!
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Author: Whitney Reist | Sweet Cayenne
For the dip:
1cupwhole milk yogurt
1cupfreshly grated Parmesan cheese (finely grated on a microplane)
2tablespoonsfresh lemon juice
1tablespoonhot sauce, such as Louisiana
½teaspoonKosher salt, add more to taste
1teaspoonfreshly-cracked black pepper, add more to taste
½ cupfresh dill, chopped
1tablespoonchopped fresh thyme
For the crudite (choose any combo of the following):
2wholeEnglish cucumber, quartered and cut into strips
2whole red and yellow bell pepper, cut into ½’’ thick strips
4largecarrots, peeled and cut into ½’’ thick strips
1 ½poundsasparagus, trimmed and blanched (place stalks in boiling, lightly salted water for 30 seconds, transfer to an ice bath for 30 seconds, then pat dry)
3 cups crackers
Other veggie options:
Celery, cut into strips
Sugar snap peas, blanched (place stalks in boiling, lightly salted water for 30 seconds, transfer to an ice bath for 30 seconds, then pat dry)
Cherry or grape tomatoes
Radishes, sliced into round
In a medium bowl, whisk together the yogurt, sour cream, buttermilk, Parmesan, lemon juice, hot sauce, salt, and pepper. Fold in the fresh herbs with a rubber spatula. Cover and refrigerate 30 minutes and up to 1 day before serving to let the flavors meld together. Serve chilled with vegetable crudites and crackers arranged on a platter.
For the best flavor and texture, try to use whole milk yogurt. If you are serving this dip at a party, go full throttle and use full-fat sour cream as well. Your guests will taste and appreciate the difference!
Freshly-grated Parmesan cheese and fresh herbs are what make this dip something truly special. It truly will not taste the same with green bottle Parmesan and dried herbs. So please try to use fresh! Sam’s and Costco always have really good prices on authentic, aged Parmigiano-Reggiano cheese from the Parma region of Italy, so I like to buy a wedge, use what I need, then wrap tightly in chunks and freeze for later.