Kittencal's Vegetable Platter With Blue Cheese Dip

1h
Prep Time

0m
Cook Time

1h
Ready In

Recipe: #3031

November 24, 2011

Categories: Dips, Cheese, Blue, Appetizers, Baby Shower Christmas, New Years, Potluck, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more

recipe by:
KittenCal

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recipe by:
KittenCal

"Your guests will love this veggie tray! --- plan ahead the dip must be chilled for at least 3 hours or up to 24 hours before serving, the flavors will strongly intensify. Amounts listed for the of dip is enough for about 6-8 people, I suggest to double or triple the amounts if serving a large crowd, if doubling increase the fresh garlic by only as small amount, I did not list amounts for the veggies choose as much as you want to use and whatever assortment you desire, the veggie platter may be made well in advance, cover tightly with plastic and refrigerate until ready to serve, you will need a large round serving platter to accommodate all the veggies and the bowl of dip, now if you really want to take this veggie platter to a whole new level and make it really special place assorted cheeses and deviled eggs around the dip bowl on the platter (see my recipe for Deviled eggs posted on this site)"

Original is 10 servings

Metric US

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Step by Step Method

Step 1

For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture). Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved. Season with salt and Tabasco to taste and adjust ingredients to taste if desired.

Step 2

Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.

Step 3

TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves. Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.