Far from the plastic grocery store vegetable trays with ranch dressing, our Crudités Platter served with White Bean Dip 3 Ways is the ultimate way to impress your guests and eat your veggies too.
Disclaimer: This Crudités Platter with White Bean Dip 3 Ways is sponsored by Ontario Bean Growers. All opinions are our own.
With the rise of plant forward recipes, the dated, and often lazy vegetable tray is making quite the comeback. Unlike the traditional plastic trays filled with pre-cut, bland vegetables and an easy to serve tub of ranch dip, a crudités platter (doesn't the name sound better too) is the cool, yet not so new way to dip.
Vegetable platters were always a mystery to me – vibrant and colourful vegetables served with a creamy and white ranch that resembled cheap salad dressing in a bottle. Still today, I don't understand why we trick people into eating vegetables only when a creamy white dressing comes with it.
Typically when Philip and I serve a Crudités Platter, we include a hummus based dip to accompany the vegetables. Creamy, rich and perfectly dippable (if that's not a word, it should be), our White Bean Dip 3 Ways plays on a guacamole, hummus and vegetable dip sure to add even more vibrancy and colour to your Crudités Platter
If you can't cook, you better know how to put together a beautiful board.
Like a Mezze or a Charcuterie board, a Crudités Platter follows the same rules and is guaranteed to impress your guests when you place it on the table. Like I always say, "If you can't cook, you better know how to put together a beautiful board," and that includes veggies on a plate.
How to Make a Crudités Platter:
1. Platter: Start by selecting the perfect platter based on the number of guests.
2. Dips: Make your dips and arrange them on your board so they're easily accessible for dipping.
3. Vegetables: Prepare your veggies by cutting them in various shapes and sizes.
4. Arrange: Think of this part like arranging a bouquet of flowers, just on a board. Play with textures, colours and lengths of your veggies to build the ultimate board.
5. Serve: The best part is you can make this in advance, and serve when your guests arrive. Just remember to place a moist paper towel over the platter to keep the freshness in.
How to Make White Bean Guacamole
Ingredients for White Bean Guacamole
Cooked white beans (canned or home cooked), avocado, garlic, jalapeño peppers, lime and salt.
Making White Bean Guacamole
Place the beans, avocado, garlic, ¾ of the jalapeño, lime juice and salt in the base of a blender or food processor. Pulse a few times, then scrape down the sides of the blender and pulse again until smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with remaining jalapeño for garnish. Serve with your favourite tortilla chips, vegetables or tapped on nachos.
How to Make Creamy Mediterranean Dip with White Beans and Artichokes
Ingredients for Creamy Mediterranean Dip
Cooked white beans (canned or home cooked), marinated artichoke hearts, Parmigiano Reggiano, extra virgin olive oil, lemon juice, garlic and salt.
Making the Creamy Mediterranean Dip
Place all the ingredients in the base of a blender or food processor. Pulse a few times, then scrape down the sides of the blender and blend at ¾ speed until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with chopped artichoke for garnish. Serve with toasted baguette or your favourite vegetables.
How to Make Beet Red White Bean Hummus
Ingredients for Beet Red White Bean Hummus
Cooked white beans (canned or home cooked), small beet, garlic, greek yogurt, tahini, parsley and salt.
Making the Beet Red White Bean Hummus
Place all the ingredients in the base of a blender or food processor. Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with additional parsley for garnish. Serve with toasted baguette or your favourite vegetables.
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Recipe Card
White Bean Dip 3 Ways
Ingredients
Spicy White Bean Guacamole
- 1 can white beans drained and rinsed (540ml/18oz)
- 1 avocado diced
- 1 clove garlic finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 lime juiced
- ¼ teaspoon salt
Creamy Mediterranean Dip
- 1 can white beans drained and rinsed (540ml/18oz)
- ½ cup marinated artichoke hearts + additional for garnish
- ¾ cup freshly grated Parmigiano Reggiano
- 3 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 1 clove garlic finely chopped
- ⅛ teaspoon salt
Beet Red White Bean Hummus
- 1 can white beans drained and rinsed (540ml/18oz)
- 1 small beet peeled and grated
- 1 clove garlic finely chopped
- 2 tablespoon tahini
- 1 tablespoon greek yogurt
- ¼ teaspoon salt
- 1 tablespoon chopped parsley
Instructions
- Place all the ingredients in the base of a blender or food processor.
- Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with garnish.
- Serve with toasted baguette or your favourite vegetables.
Notes
- Leftover dip will keep in the refrigerator for up to 5 days
Nutrition
Melissa Kalamianne says
Great way to use beans and stretch your ingredients. Made this for a bbq over the weekend and it was a big hit.
Chef Sous Chef says
Thanks Melissa. Such an easy and delicious way to enjoy canned beans!