Mediterranean Dips Crudités Bar

For this year’s Mothers Day, I wanted to elevate our family’s typical mothers day brunch with this beautiful Mediterranean Crudités Bar. A lot of people are intimated by making their own crudités bar. Sure, there are many components in a nice crudités bar, but all you need to make one is a bunch of vegetables and some killer dips. It also helps to have a variety of types of vegetables with all different colors and shapes. You can totally go with just the classics like carrots, celery, and peppers. But, it makes your platter even more eye-catching when you have some more unusual veggies. I like to go to my local farmer’s markets to find the unique looking vegetables. For example, I love finding interesting shaped radishes and different colored carrots.

Another quick tip for making your own crudités bar is that you want your dips to be different colors. That is why I love having a beet dip on my crudités bars. The bright pink color is just amazing and unique! Some other dips that I recommend putting on your crudités bar are GuacamoleSalsa Verde, and Salsa de Molcajete. You can also make any of your personal favorite dip recipes. But if you don’t have time you can even buy some of the dips pre-made from the store…I won’t tell anyone…I promise!

Beet Za’atar Dip


  • 2 beets precooked and peeled
  • ½ garlic clove
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon za’atar
  • ¼ cup Greek yogurt
  • Red chili flakes to taste
  • Salt and pepper to taste
  • Crumbled goat cheese
  • Hazelnuts lightly toasted
  • Mint leaves


  • Place the beets, garlic, olive oil, honey, za’atar, Greek yogurt, red chili flakes, salt, and pepper in the bowl of a food processor and blend until smooth.
  • Transfer to a bowl and top with toasted hazelnuts, crumbled goat cheese, and mint leaves.
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Lemon Garlic Hummus


  • 1 can chickpeas
  • ¼ cup tahini
  • 2 garlic cloves
  • 2 tablespoon lemon juice
  • ¼ cup olive oil
  • Salt and pepper to taste
  • Sesame seeds lightly toasted
  • Purple microgreens


  • Place the chickpeas, tahini, garlic, lemon juice, salt, and pepper in the bowl of a food processor and blend until smooth.
  • Transfer to a bowl and top with toasted sesame seeds and purple microgreens.
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