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Veggie Flowers

Veggie Flowers are a colorful and healthy snack made from fresh vegetables arranged around a creamy dip, perfect for springtime gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetable Petals
  • 1 whole red bell pepper, thinly sliced into petal shapes
  • 1 whole yellow bell pepper, thinly sliced into petal shapes
  • 1 whole cucumber, sliced into thin rounds or half-moons Peel if skin is thick.
  • 2 large carrots, peeled and sliced thin on the diagonal Can make thin ribbons using a peeler.
  • 10-12 pieces cherry tomatoes, halved Keep seeds for extra color, spoon out for dryer tray.
  • 1 head broccoli, cut into small florets (optional)
Dips
  • 1 cup hummus or ranch dip (or a mix like yogurt mixed with herbs)
Garnishes
  • to taste Fresh herbs for garnish (parsley, dill, or chives)
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash all vegetables well and dry them with a clean towel.
  2. Cut the peppers into thin strips that look like petals. Try to make them about the same size.
  3. Slice the cucumber into thin rounds. If the skin is thick, peel a strip of skin away for a striped look.
  4. Peel the carrots and slice them on the diagonal so each piece looks like a petal. If you have a peeler, you can make thin ribbons for a softer petal.
  5. Halve the cherry tomatoes. Keep the seeds if you like the extra color, or spoon them out for a dryer tray.
Assembly
  1. Put a small round of hummus or dip in the middle of your serving plate. Use a round cookie cutter or a small bowl to make the dip a neat circle.
  2. Place vegetable petals around the dip circle, starting with larger petals (peppers) and adding smaller pieces (cucumber, carrot) in front for a layered look. Add broccoli as small filler buds between petals.
  3. Add a halved cherry tomato in the center or on top of the dip as the flower core, or place a small herb sprig for a fresh touch.
  4. Season lightly with salt and pepper on the veggies if you like, and sprinkle chopped herbs over the whole plate.

Notes

Store cut vegetables in airtight containers with a paper towel to absorb extra moisture. Assemble just before serving. Variations include adding cheese, using flavored hummus, or making fruit flowers.