Colorful edible flowers, fresh vegetables, dips, and artisan crackers combined for a fresh garden-inspired spread.
# 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)
# How To Make It:
01 - Rinse all edible flowers and vegetables thoroughly under cold water, then pat dry gently with paper towels.
02 - Place edible flowers artistically on a large serving platter, grouping by color and variety for visual impact.
03 - Arrange baby carrots, cucumber slices, radishes, sugar snap peas, cherry tomatoes, and baby peppers around the flowers in sections or patterns.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls respectively, then add them to the platter.
05 - Place artisan crackers or baguette slices alongside the dips and vegetables, sprinkling the toasted nuts over the platter if desired.
06 - Serve immediately, inviting guests to combine dips, vegetables, and flowers to their preference.
