Vibrant mix of edible flowers, fresh vegetables, dips, and crackers—perfect for spring and garden parties.
# What you 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 (walnuts or almonds), optional
# Steps to follow:
01 - Rinse edible flowers and vegetables thoroughly under cold water. Pat gently dry using paper towels.
02 - Place edible flowers artfully on a large serving platter, organizing by color and variety to enhance visual appeal.
03 - Arrange baby carrots, cucumber slices, radishes, sugar snap peas, cherry tomatoes, and baby bell peppers around the flowers in sections or patterns as preferred.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls and position them on the platter.
05 - Place artisan crackers or baguette slices beside dips and vegetables, sprinkling toasted nuts over the platter if using.
06 - Present immediately, inviting guests to combine dips, flowers, and vegetables as desired.
