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christmas wreath vegetable platter

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 minutes
Total Time 20 minutes
Servings 1 platter
Author Jen


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


  • 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.