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Festive Christmas Wreath Veggie Platter: Easy Budget-Friendly Recipe

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A festive, budget-friendly veggie platter shaped like a Christmas wreath, perfect for holiday gatherings. Quick to assemble with no cooking required, this kid-approved appetizer features fresh broccoli, cauliflower, cherry tomatoes, and a creamy ranch dip.

Ingredients

Scale
  • 2 large fresh broccoli crowns (about 12 ounces each)
  • 1 medium head cauliflower (about 2 pounds)
  • 1 pint cherry tomatoes (about 2 cups)
  • 1 large English cucumber
  • 4 medium carrots
  • 1 large red bell pepper
  • 1 cup sour cream (full-fat recommended)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 3 to 4 fresh rosemary sprigs
  • 1/4 cup pomegranate seeds (optional)

Instructions

  1. Make the dip: In a small mixing bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 packet ranch seasoning mix, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir until smooth. If using fresh dill, fold in 2 tablespoons. Add salt and pepper to taste. Cover and refrigerate.
  2. Prep the broccoli: Rinse 2 broccoli crowns under cold water and pat dry. Cut florets off the main stem, leaving about 1/2 inch of stem attached to each floret. Aim for pieces about 1 to 1.5 inches across.
  3. Prep the cauliflower: Remove leaves from the cauliflower head. Cut florets away from the core, leaving a bit of stem. Rinse and dry well. Aim for pieces similar in size to the broccoli florets.
  4. Cut the cucumber and carrots: Slice the English cucumber into rounds about 1/4 inch thick. Peel the carrots and cut into sticks about 2 inches long and 1/4 inch thick, or slice into rounds.
  5. Make the bell pepper bow: Cut the red bell pepper in half and remove seeds and white membranes. Use a star or snowflake cookie cutter to make decorative shapes, or cut into thin strips about 3 inches long.
  6. Arrange the wreath: Place the dip bowl in the center of a large round platter (14 to 16 inches). Arrange broccoli florets in a ring around the bowl, leaving about 2 inches of space between the bowl and the broccoli. Florets should be touching, with stem ends pointing toward the center.
  7. Layer the veggies: Tuck cauliflower florets between the broccoli pieces. Place cucumber rounds and carrot sticks around the outer edge, overlapping slightly. Scatter cherry tomatoes on top, pressing them in gently.
  8. Decorate: Tuck rosemary sprigs among the veggies. Sprinkle pomegranate seeds over the top if using. Arrange the bell pepper bow at the bottom or top of the wreath.
  9. Serve or chill: Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 4 hours. Do not leave out at room temperature for more than 2 hours.

Notes

Keep veggies dry to prevent sliding. Build the wreath from the inside out, starting with the dip bowl. Leave a little stem on broccoli and cauliflower florets to anchor them. Make the dip a day ahead for best flavor. For a dairy-free version, use vegan sour cream and vegan mayo. If you don’t have a large platter, use a baking sheet lined with parchment paper.

Nutrition

Keywords: Christmas wreath veggie platter, holiday appetizer, easy veggie platter, budget-friendly appetizer, kid-friendly vegetables, no-cook recipe, Christmas party food

Find it online: https://perkypan.com/festive-christmas-wreath-veggie-platter-easy-budget-friendly-recipe/