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Crudite Christmas Tree with Sour Cream and Chive Dip

A crudite platter is welcome at any party. Make your holiday gathering even more festive by constructing a fully decorated veggie Christmas tree.
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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 8 to 10 servings
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Ingredients

Dip:

6 ounces cream cheese, at room temperature

3/4 cup sour cream 

2 tablespoons prepared horseradish 

1 tablespoon freshly squeezed lemon juice, plus 1 teaspoon zest 

1/4 teaspoon granulated garlic 

Kosher salt and freshly ground black pepper 

1/2 cup finely chopped fresh chives 

1/4 cup finely chopped fresh parsley 

Crudite Tree:

Kosher salt

1 large head broccoli, cut into florets 

1 small head cauliflower, broken into florets 

One 2-inch piece English cucumber, plus half-moon slices for decoration 

1 orange or yellow bell pepper, cut into strips and star shapes with a small star cutter 

Grape tomatoes, for serving 

Directions

  1. For the dip: Combine the cream cheese, sour cream, horseradish, lemon juice, lemon zest, granulated garlic, 1/4 teaspoon salt and a generous grinding of black pepper in the bowl of a food processor. Process until well combined and smooth. Transfer the dip to a medium bowl and fold in the chives and parsley. Cover and refrigerate until ready to serve.
  2. Bring a large pot of salted water to boil and prepare an ice bath by filling a large bowl with ice water. Add the broccoli to the boiling water and blanch until bright green and crisp tender, 2 to 3 minutes. Remove with a strainer to the ice bath. Repeat with the cauliflower. Drain the vegetables well and pat them very dry.
  3. To build the tree, make a triangle of broccoli florets in the center of a serving platter. Place the cucumber piece, skin side up, at the base of the tree as a stump and scatter the cauliflower on either side. Decorate the tree with tomatoes, cucumber slices and pepper strips and stars, leaving one star for the top.