Colorful assortment of fresh vegetables, edible flowers, dips, and crackers perfect for spring entertaining.
# What You'll Need:
→ Edible Flowers
01 - 1 cup mixed edible flowers (pansies, nasturtiums, violets, borage, calendula petals)
→ Fresh Vegetables
02 - 1 cup baby carrots, trimmed
03 - 1 cup cucumber slices
04 - 1 cup radishes, thinly sliced
05 - 1 cup sugar snap peas
06 - ½ cup cherry tomatoes, halved
07 - ½ cup baby bell peppers, sliced
→ Dips
08 - ½ cup herbed cream cheese
09 - ½ cup hummus
10 - ½ cup Greek yogurt dip with lemon and chives
→ Accompaniments
11 - 1 cup artisan crackers or baguette slices
12 - ¼ cup toasted nuts (optional; walnuts or almonds)
# Directions:
01 - Rinse all edible flowers and vegetables under cold water thoroughly; gently pat dry with paper towels.
02 - Place edible flowers artistically on a large serving platter, grouping by color and variety for visual appeal.
03 - Position fresh vegetables around the flowers, organizing in sections or patterns according to preference.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls and place them on the platter.
05 - Arrange artisan crackers or baguette slices on the platter and sprinkle with toasted nuts if desired.
06 - Present immediately, inviting guests to combine dips, flowers, and vegetables creatively.
