Colorful assortment of flowers, vegetables, dips, and crackers for vibrant spring gatherings.
# What You'll Need:
→ Edible Flowers
01 - 1 cup mixed edible flowers (pansies, nasturtiums, violets, borage, calendula petals)
→ Fresh Vegetables
02 - 1 cup baby carrots, trimmed
03 - 1 cup cucumber slices
04 - 1 cup radishes, thinly sliced
05 - 1 cup sugar snap peas
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 cup baby bell peppers, sliced
→ Dips
08 - 1/2 cup herbed cream cheese
09 - 1/2 cup hummus
10 - 1/2 cup Greek yogurt dip with lemon and chives
→ Accompaniments
11 - 1 cup artisan crackers or baguette slices
12 - 1/4 cup toasted nuts, such as walnuts or almonds (optional)
# Steps:
01 - Rinse all edible flowers and vegetables thoroughly under cold water, then pat dry gently with paper towels.
02 - Place edible flowers on a large serving platter, grouping them by color and type for an attractive display.
03 - Arrange baby carrots, cucumber slices, radishes, sugar snap peas, cherry tomatoes, and baby bell peppers around the flowers in sections or patterns.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls and place them on the platter.
05 - Add artisan crackers or baguette slices alongside the dips and vegetables, then sprinkle toasted nuts over the platter if using.
06 - Present immediately, inviting guests to combine dips, flowers, and vegetables as desired.
