Christmas Tree Vegetable Platter

Christmas Tree Vegetable Platter

A broccoli and tomato "tree" with pretzel "trunk" and cauliflower "snow" are delicious dippers for a cool and creamy dip.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

Creamy Herb Dip
1/2
cup sour cream or crème fraîche
1/4
cup mayonnaise or salad dressing
3
tablespoons fresh chopped parsley
3
tablespoons finely chopped fresh chives
1/2
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
small clove garlic, finely chopped
Vegetable Platter
3
cups fresh broccoli florets
14
grape tomatoes
1/2
yellow bell pepper, cut into strips
1 1/2
cups fresh cauliflower florets
3/4
oz (about 40) pretzel sticks (from 15-oz bag)
  1. In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
  2. Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
  3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
  4. Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.
Makes 8 servings (about 1 1/2 tablespoons dip and 1/2 cup vegetables each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Around the holidays, search craft stores for Christmas tree-shaped papier-mâché boxes. Use the lid of the box as a serving tray. Place double-sided tape on the circumference of the lid, and cover tape with a length of festive ribbon. Line inside of box with foil or parchment paper. Arrange vegetables as desired.
Use mini star- or heart-shaped cookie cutters to cut shapes from yellow and red bell peppers or thick slices of cheese. Top the tree platter with a star cutout, and trim the vegetable tree with heart-shaped cutouts. Or try using red bell pepper strips as garland.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 220mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.