Super Simple Crudités Cups with Pesto Dip
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These crudités cups with pesto dip make a good a case for eating your veggies. With creamy, lemony, herby dip and a rainbow of veggies, they’re fresh, gorgeous, and amazing for a crowd. Served in individual cups, this is a lovely appetizer for dinner parties, bridal showers, holidays, and everything in-between!
Here’s what we’re doing this weekend, friends. We’re chilling a couple bottles of sparkling wine, we’re texting friends, and we’re hosting happy hour on the patio. Complete with some no-cook apps like charcuterie skewers, marinated mozzarella balls, or crudités!
Crudités are such an underrated app. Crunchy garden veggies with all the dips? I’m so in. But, when I make this recipe for friends, I like to serve the veggies in individual cups because you never end up with wilted veg. Or a communal bowl of dip sitting out for hours on end, because, no thanks I’m good.
But maybe the best part is that this recipe is an elegant but low key appetizer for any time of the year. Because we always love a no-cook app no matter the season! Let’s make it together.
About this appetizer
When I was in culinary school, crudités was a staple appetizer when we catered parties and events. The amount of hours I’ve spent julienning veggies is honestly ridiculous haha. But it was all worth it because this is a snack that hasn’t failed me once in the 10+ years I’ve been making it for parties!
- These cups are make-ahead, no cook, & come together in minutes.
- With lots of veggies and a quick dip, this snack is bright, fresh, & light.
- This appetizer is made in individual cups for easy serving – no utensils required!
- The cups are a lovely snack for dinner parties, BBQs, bridal showers, holidays, & more.
What are crudités?
Simply put, crudités is a French appetizer made up of raw veggies like carrots, celery, cucumbers, peppers, radishes, and more. Traditionally, crudités are served with dips like aioli, hummus, olive tapenade, or tzatziki. But you can also serve them with dressings like vinaigrette, ranch, or blue cheese. I also like to add small bowls of nuts or olives on the side!
Ingredients & variations
Veggie cups
- Carrots – it’s important to use fresh carrots for this recipe. Look for small, short carrots so they fit in the cups. And if you can’t find small carrots, you can cut large carrots into sticks instead.
- Cucumbers – Persian cucumbers are my favorite because they’re short and easy to cut into spears! But you can also halve an English cucumber and cut the halves into spears.
- Cherry tomatoes – these are the perfect size for individual cups. You’ll want to use cherry tomatoes (or another small tomato) and not sliced tomatoes which will leak juices into the dip.
- Bell peppers – in this recipe, I use mini sweet peppers since they’re bite-sized. But, you can also slice regular bell peppers!
- Snap peas – for a little sweetness, I usually add sugar snap peas to the cups. You can halve them if you want the peas to peek out or leave them whole.
- Radishes – for a little spiciness and crunch, add a small radish to each cup. They also add a pop of pink which is always a plus.
- Crackers – these aren’t traditional but I like adding crackers for texture and a little contrast. My favorite are seed crackers like Mary’s Gone Crackers or Top Seedz but feel free to use any you like!
Pesto dip
I tested this recipe with a few different dips but this pesto version was definitely my favorite! If you don’t want to use pesto, you can also try hummus, sherry shallot dressing, ranch, or another dipping sauce you like.
- Pesto – for the sauce, you will need a batch of this basil lemon pesto. But, you can always use store-bought pesto for a shortcut!
- Mayonnaise – the mayo will give this dip a rich and creamy texture, similar to aioli. If you don’t like mayo, feel free to use Greek yogurt – the dip will be a bit tangier though.
- Greek yogurt – to cut the richness and add a little tang. Use whole milk yogurt for a creamier texture.
- Lemons – if you’re using regular pesto, you will want to add a bit of lemon zest. We will also add lemon juice for a hint of acidity.
- Garlic – a little garlic adds extra flavor to complement the lemon and basil. If your pesto is super garlicky, feel free to leave this out!
- Salt & pepper – I like Morton’s Kosher salt and freshly-ground black pepper.
How to make this recipe
Mix up the dip
- Start by combining the pesto, mayonnaise, and Greek yogurt. Give it a good stir.
- Then, add the lemon juice, garlic, a big pinch of Kosher salt, and black pepper.
- Stir the sauce until it’s nice and smooth and set it aside for later.
Make the cups
- First, add about 2 Tablespoons of dip to each cup. This dip is rich, so a little goes a long way!
- Then, arrange the carrot sticks, cucumber sticks, and halved peppers in the cups. Thread 2-3 cherry tomatoes on skewers and add one to each cup.
- Lastly, place one cracker, a radish, and a sugar snap pea to each cup. Make sure to arrange the veggies so you can see all of the pretty layers. Enjoy!
Pro tip
The first time I made these cups, the dip got everywhere, it was such a mess haha. So, to keep the dip from spreading on the sides of the cups, use a piping bag or #60 cookie scoop to divide it up. I like to use a piping bag but as long as you get about 2 Tablespoons in each cup, you’re good to go!
The best veggies for dipping
You can pretty much use any veggie you like in this recipe, as long as it is sturdy enough to stand in a cup. I like to mix veggies based on what’s in season because they definitely taste best. But feel free to use any of your favorites!
- Carrots, celery, fennel, parsnips, radishes, prepared beets
- Cucumbers, snap peas, bell peppers, baby corn, cherry tomatoes
- Broccoli, cauliflower, broccolini, Romanesco
- Blanched green beans, asparagus, or Brussels sprouts
- Endive, radicchio, romaine, cabbage, frisée
Quick tip
Since the veggies are the star of the show, you’ll want to use good-quality crisp, & freshly-cut veggies. I tried testing this recipe with pre-cut veggies and they weren’t super crunchy and tasted a bit stale. If you can, use fresh veg!
The best party app
Since this recipe makes 16 cups, it’s amazing for BBQs, holidays, and get togethers like bridal showers or intimate dinner parties. And you can easily double the recipe for a crowd or halve it for a smaller group. If you’re looking for serving ideas, here’s some of the ways I’ve served them in the past!
- On a tray with Marcona almonds, cornichons, or olives.
- With fresh bread, olive oil, & balsamic vinegar on the side.
- With wine – red, white, rosé, or even champagne. Obviously!
- Enjoy the veggies with light cocktails like a French 77 or freezer door martini.
- Make cups with a variety of dips like hummus, ranch, or whatever you like.
Refrigerating leftovers & make-ahead
To store leftovers, cover the cups with wrap. Refrigerate the appetizers for up to 3 days.
You can also make these cups up to 1-2 hours in advance. Prep the cups, cover them with wrap, and refrigerate. Then, pull them out of the fridge as your guests arrive!
Quick tip
If the veggies are prepped too far in advance, they will dry out. So I don’t recommend prepping these cups more than 2 hours in advance. If you do want to prep the veggies the night before, store the sliced carrots and cucumbers in containers of cold water. The rest of the veggies can be washed and stored in airtight containers. Just make sure to dry the veggies right before assembling this appetizer.
Glasses or cups
For this recipe, you’ll want to pick cups with high sides so the veggies don’t fall out. I’ve made them with champagne flutes, rocks glasses, and drinking glasses which all work great for keeping the veggies in place.
But, if you’re hosting a BBQ, backyard dinner party, or other outdoor party, I would definitely use break-proof cups. There’s nothing worse than sweeping up shards of glass on the patio. IYKYK. I like paper snack cups best but plastic party cups will work too!
Make a platter instead
If you don’t want to make single servings of these vegetables cups, you can always make a platter instead! To make a platter, you will need some kind of large, flat serving dish. I usually use a marble or wood cheese board but a serving tray will work too!
First, spoon the dip into a bowl and set it in the middle of the platter. Then, scatter the veggies in piles around the board – it’s so easy! You can also add more bowls of nuts, olives, or other snacks. If you want to add garnishes, try adding micro-greens, edible flowers, or fresh herbs to the board. Just don’t forget serving utensils like spoons, tongs, or bamboo skewers!
Helpful tips
- For easy eating, cut the veggies thinly. You want them to be easy to grab, dip, and snack on. For example, I usually cut small carrots in half and Persian cucumbers into quarters.
- Use a mix of veggies for color and texture. Using different shapes and colors will make these cups look even more stunning for a party!
- To keep the cups fresh and chilled during a party, you have a couple of options. 1. Set the cups on a tray of ice to keep them chilled. Or 2. set out half of the cups and keep the rest covered and refrigerated. Then, just set out more cups as needed!
- I recommend using seasonal veggies. Not only will they look prettier, but they’ll taste much better too.
More party appetizers
Individual Charcuterie Cups
Loaded BBQ Chicken Nachos
Spicy Ranch Snack Mix
Cheesy Loaded Waffle Fries with Bacon
An Effortless French Cheese Board
Honey Baked Camembert with Pecans
Little Smokies in a Blanket with Puff Pastry
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Super Simple Crudités Cups with Pesto Dip
Ingredients
Pesto Dip
- 1 cup mayonnaise (240 grams)
- 1/2 cup whole milk Greek yogurt (120 grams)
- 1/2 cup basil lemon pesto or store-bought pesto (120 grams)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated garlic
- Kosher salt and freshly-ground black pepper, to taste
Crudités Cups
- 8 small carrots
- 8 Persian cucumbers
- 20 ounces cherry tomatoes (566 grams)
- 8 mini sweet peppers
- 16 sugar snap peas
- 16 small radishes
- 16 seed crackers (or crackers of choice)
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Bamboo skewers
- Piping bag, or #60 cookie scoop
- Rocks glasses or champagne flutes
Instructions
Pesto Dip
- In a small bowl, combine the mayonnaise, Greek yogurt, and basil lemon pesto. Stir the dip until smooth.
- Whisk in the lemon juice, garlic, and a pinch of salt and pepper. Taste and add more salt and pepper if needed. Set aside.
Crudités Cups
- First, prep the veggies. Peel the carrots and cut them in half diagonally. Quarter the Persian cucumbers into spears. Skewer 2-3 cherry tomatoes on bamboo skewers or toothpicks and set aside. Cut the mini sweet peppers in half and discard any seeds. Slice the snap peas and radishes in half, if desired.
- Next, spoon the pesto dip into a piping bag and pipe about 2 Tablespoons of dip into the bottom of each glass. Alternatively, use a #60 cookie scoop to divide the dip between the glasses.
- Add one carrot half, two cucumber spears, one cherry tomato skewer, and one pepper half to each glass. Arrange a snap pea, radish, and seed cracker next to the rest of the veggies. Stagger and arrange the veggies around the cup so you can see all of the pretty colors and textures. Enjoy!
Notes
xo Sara Lynn
Song of the day – Witches by Alice Phoebe Lou
