Super Simple Crudités Cups with Pesto Dip
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!
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
If you use store-bought pesto instead of homemade lemon pesto, add 1/2 teaspoon of fresh lemon zest to the dip. Taste and add more as needed.
Since the veggies are the star of the show, you'll want to use good-quality crisp, & freshly-cut veggies. If you can, avoid using any pre-cut veggies or it will affect the overall taste of this appetizer.
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.
I recommend using seasonal veggies. Not only will they look prettier, but they'll taste much better too.
You will want to pick cups with high sides so the veggies don't fall out. I like using champagne flutes, water glasses, or rocks glasses.
If you're hosting a BBQ, backyard dinner party, or other outdoor party, I would use break-proof cups. There's nothing worse than sweeping up shards of glass on the patio. I like these paper snack cups best but something like these plastic party cups will work too!
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 the cups.
Serving: 1cup, Calories: 140kcal, Carbohydrates: 8.1g, Protein: 2.1g, Fat: 11.2g, Saturated Fat: 1.8g, Cholesterol: 6mg, Sodium: 130mg, Potassium: 150mg, Fiber: 1.5g, Sugar: 2.7g, Calcium: 33mg, Iron: 1mg
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