A colorful platter featuring edible flowers, fresh veggies, dips, and crackers, perfect for garden parties and easy entertaining.
# List of Ingredients:
→ 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 (optional, walnuts or almonds)
# Step-by-Step Directions:
01 - Rinse all edible flowers and vegetables under cold water thoroughly. Pat dry gently with a paper towel.
02 - Place edible flowers artistically on a large serving platter, grouping them by color and variety to enhance visual appeal.
03 - Position the fresh vegetables around the flowers, organizing them into sections or patterns as preferred.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls and set them on the platter.
05 - Add artisan crackers or baguette slices to the platter, and sprinkle toasted nuts over if using.
06 - Serve immediately, inviting guests to combine dips, flowers, and vegetables according to their taste.
