A vibrant combination of edible flowers, fresh veggies, creamy dips, and artisan crackers perfect for spring occasions.
# Ingredient List:
→ 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 thinly sliced radishes
05 - 1 cup sugar snap peas
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 cup sliced baby bell peppers
→ Dips
08 - 1/2 cup herbed cream cheese
09 - 1/2 cup hummus
10 - 1/2 cup Greek yogurt dip with lemon and chives
→ Accompaniments
11 - 1 cup artisan crackers or baguette slices
12 - 1/4 cup toasted nuts (walnuts or almonds, optional)
# How-To Steps:
01 - Rinse all edible flowers and vegetables thoroughly under cold water, then pat dry gently with paper towels.
02 - Place the mixed edible flowers artistically on a large serving platter, grouping by color and variety for visual interest.
03 - Arrange baby carrots, cucumber slices, radishes, sugar snap peas, cherry tomatoes, and baby bell peppers around the flowers, creating distinct sections or patterns.
04 - Spoon the herbed cream cheese, hummus, and Greek yogurt dip into small bowls and place them on the platter.
05 - Add artisan crackers or baguette slices to the platter, and sprinkle toasted nuts over if desired.
06 - Present immediately, inviting guests to combine dips, edible flowers, and vegetables creatively.
