Christmas Tree Vegetable Platter

A broccoli and tomato "tree" with pretzel "trunk" and cauliflower "snow" are delicious dippers for a cool and creamy dip.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 13
  • servings 8

Ingredients

Creamy Herb Dip

1/2
cup sour cream or crème fraîche
1/4
cup mayonnaise or salad dressing
3
tablespoons fresh chopped parsley
3
tablespoons finely chopped fresh chives
1/2
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
small clove garlic, finely chopped

Vegetable Platter

3
cups fresh broccoli florets
14
grape tomatoes
1/2
yellow bell pepper, cut into strips
1 1/2
cups fresh cauliflower florets
3/4
oz (about 40) pretzel sticks (from 15-oz bag)
  • 1 In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
  • 2 Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
  • 3 Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
  • 4 Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    120%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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