Christmas Wreath Vegetable Platter

Everyone will eat all their veggies from this festive Christmas wreath vegetable platter and creamy dip.

Course Appetizer

Cuisine American

Keyword vegetable dip, vegetable platter

Prep Time 20

Total Time 20

Servings platter

Calories 30kcal

Author Jen

Ingredients

3 small broccoli crowns
handful of cherry tomatoes
½ cucumber
½ red pepper
½ medium yellow pepper
½ cup sour cream or plain greek yogurt
2 tablespoon mayonaise
1 tablespoon each fresh thyme dill and parsley
salt and peppe

Instructions

Wash and dry all vegetables.
Prepare the dip by mixing together sour cream (or plain greek yogurt) with mayonnaise, thyme, dill, parsley, salt and pepper to taste.
Transfer the dip to a resealable container and place in fridge for at least 2 hours.
Now, to make the wreath start by placing the empty ramekin in the centre of a dinner plate.
Chop the broccoli down to small “trees”. Arrange the broccoli around the ramekin. This is the base of the wreath.
Cut the cherry tomatoes in half and place around the wreath – these are the Christmas balls.
To make the bow. Slice two strips of red pepper - cut the "v" into one end of the pepper...simulating the end of the ribbon. For the bow, use a round cookie cutter to cut out the circular centre of the bow. Use the rounded part of the pepper to cut out the "loops" of the ribbon. I freehanded these pieces, they're based on the size of your centre circle. Place the bow at the bottom of the wreath.
Slice the cucumber into thin disks. Use a star shaped cookie cutter to create cucumber stars. Tuck the cucumber stars under the broccoli, creating a festive edge for the wreath.
Use the star cookie cutter to cut yellow stars from the yellow pepper and place around the wreath.
Cover the entire wreath and place in fridge, until ready to serve.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition