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Festive Christmas Tree Veggie Platter with Easy Green Goddess Dip

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A stunning Christmas tree-shaped veggie platter served with a creamy, herby green goddess dip. This easy appetizer is perfect for holiday parties and converts even the most stubborn vegetable skeptics.

Ingredients

Scale
  • 2 cups broccoli florets, cut into small bite-sized pieces
  • 1 large English cucumber, sliced into rounds
  • 1 cup cherry tomatoes, halved
  • 1 large yellow bell pepper, cut into a star shape
  • 1 cup snow peas, trimmed
  • 2 medium carrots, cut into thin rounds or small flower shapes
  • 1 cup cauliflower florets, broken into small pieces
  • 2 celery stalks, cut into 2-inch pieces
  • Fresh rosemary sprigs for garnish (optional)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup fresh parsley, packed
  • 1/4 cup fresh basil, packed
  • 2 tablespoons fresh chives, chopped
  • 1 small garlic clove, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon anchovy paste (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil

Instructions

  1. Make the green goddess dip first: Add Greek yogurt, parsley, basil, chives, garlic, lemon juice, anchovy paste (if using), salt, and pepper to a food processor. Pulse to combine, then stream in olive oil while running. Blend until smooth, about 30 seconds. Taste and adjust seasoning. Refrigerate while prepping vegetables.
  2. Prep all vegetables: Wash and dry thoroughly. Cut broccoli into small florets (about 1 inch). Slice cucumber into even rounds (1/4 inch thick). Halve cherry tomatoes. Trim snow peas. Cut carrots into thin rounds or use a small cookie cutter for shapes. Break cauliflower into small florets. Cut celery into 2-inch pieces.
  3. Cut the star for the top: Slice yellow bell pepper into a thick ring (1/2 inch wide). Use a star-shaped cookie cutter to press out a star. Set aside.
  4. Arrange the tree shape on a large platter: Place the bowl of dip at the bottom center. Use celery sticks to form a trunk pointing upward (about 2-3 inches long and 2 inches wide).
  5. Layer vegetables to form the tree: Starting from the bottom (widest part), arrange a row of broccoli florets in a rough triangle shape (base about 8-10 inches wide). Above that, add a row of cucumber rounds, overlapping slightly. Continue alternating rows of vegetables (snow peas, cauliflower, cherry tomatoes) working upward. Tuck cherry tomato halves between rows for pops of red.
  6. Finish with the star: Place the yellow bell pepper star at the very top. Use a toothpick to anchor if needed.
  7. Add garnishes and serve: Tuck rosemary sprigs around the base. Fill gaps with extra cherry tomatoes or carrot shapes. Serve immediately with the dip.

Notes

Dry vegetables thoroughly to prevent sogginess. Cut vegetables to similar sizes for even layering. Make dip ahead for best flavor. For a vegan version, use plant-based Greek yogurt. For a low-carb option, skip carrots and snow peas. Store leftovers separately: vegetables up to 2 days, dip up to 4 days in the refrigerator.

Nutrition

Keywords: Christmas tree veggie platter, green goddess dip, holiday appetizer, vegetable platter, healthy appetizer, festive appetizer, easy appetizer

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