Rainbow Crudités Platter

The most challenging part of preparing this pretty platter? If anything, it’s sourcing the veggies. Can’t find jicama, purple carrots or yellow cherry tomatoes? No problem: try the farmers’ market or swap any of the veggies out for anything with the same color.
Prep Time
15 minutes
Cook Time

Herbed Vegetable Goat Cheese Spread

  •  4 Tablespoons Unsalted Danish Creamery Butter, room temperature
  •  4 ounces fresh goat cheese, room temperature
  •  1 Tablespoons sour cream, room temperature
  •  1 Tablespoon heavy cream, room temperature
  •  ½ teaspoon garlic powder
  •  1 Tablespoon minced green onions
  •  1 Tablespoon minced red bell peppers
  •  1 Tablespoon minced parsley
  •  Kosher salt
  •  freshly ground black pepper

Rainbow Crudités

  •  blanched broccolini
  •  blanched green beans, trimmed
  •  cucumber, sliced into rounds
  •  celery, cut into 3-inch pieces
  •  jicama, cut into 3-inch strips
  •  yellow bell peppers, cut into strips
  •  yellow cherry tomatoes
  •  carrots, halved and cut into 3-inch pieces
  •  radishes, trimmed
  •  red bell peppers, cut into strips
  •  red cherry tomatoes
  •  purple cauliflower, cut into florets
  •  purple cabbage, cut into chunks
  •  purple carrots, halved and cut into 3-inch pieces


  • Combine butter, goat cheese, sour cream and heavy cream in a medium bowl, making sure everything is room temperature. Use a handheld mixer to beat until smooth and fluffy, 2-3 minutes. Add garlic powder, green onions, peppers and parsley and mix until combined. Season with salt and black pepper to taste.
  • Serve herbed goat cheese dip with your choice of colorful vegetables, arranged on a platter in a rainbow fashion.

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