Crudite Platter with Roasted Veggie Dips Recipe 

Ingredients:

• 1 cup Basket & Bushel Broccoli Florets

• 1 cup Basket & Bushel Cauliflower Florets

• 1 cup Basket & Bushel Baby Carrots

• 1/4 cup plus 1 tablespoon olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 1 teaspoon ground black pepper, divided

• 1 pound Basket & Bushel Baby Potatoes, halved lengthwise

• 8 ounces cream cheese, at room temperature, divided

• 1/2 cup shredded sharp cheddar cheese

• 3 strips of bacon, cooked and crumbled

• 1/2 cup mayonnaise

• 2 tablespoons buffalo wing sauce

• 2 tablespoons blue cheese crumbles

• 1 cup canned chickpeas, rinsed and drained

• 2 tablespoons walnuts, toasted

• Juice of one lemon

• 2 tablespoons feta cheese crumbles

• 1/4 cup water

• Broccoli florets

• Cauliflower florets

• Baby carrots

• Snacking tomatoes

• Crackers

• Sliced baguette

Method:

1. Preheat oven to 325°F and spread broccoli, cauliflower and carrots on a rimmed baking sheet. Drizzle with 1/4 cup of olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 35-45 minutes or until tender.

2. Raise oven temperature to 400°F and spread potatoes on a rimmed baking sheet. Drizzle with remaining tablespoon of olive and remaining salt and pepper. Roast for 30 minutes, or until potatoes are tender and golden-brown.

3. To make broccoli cheddar dip, transfer roasted broccoli to a food processor and pulse until finely chopped. Add 4 ounces of cream cheese, cheddar cheese and crumbled bacon, and pulse until just combined.

4. To make buffalo cauliflower dip, transfer roasted cauliflower to a food processor along with 4 ounces cream cheese, mayonnaise and buffalo wing sauce. Process until smooth. Top with blue cheese crumbles.

5. To make carrot hummus, transfer roasted carrots to a food processor along with chickpeas, walnuts, lemon juice and feta cheese. Process until smooth, adding water one tablespoon at a time to achieve desired consistency.

6. To assemble, arrange dips, roasted potatoes, broccoli florets, cauliflower florets, baby carrots, snacking tomatoes, crackers and sliced baguette on a large platter or board.