Christmas Wreath Vegetable Platter
Everyone will eat all their veggies from this festive Christmas wreath vegetable platter and creamy dip.
Servings 1 platter
Ingredients
- 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
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.