Crudités Platter with Pita & Creamy Feta Dip
Perfect for Picnics

Crudités Platter

with Pita & Creamy Feta Dip

15 MIN
$14.99 Serves 4-6
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From the Test Kitchen

Here, you'll cut up an assortment of raw vegetables (or crudités) and toast pita wedges to dip into a creamy, savory mix of feta, labneh, red peppers, everything bagel seasoning, and more.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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Nutrition Label
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fresh
ingredients
Crudités Platter with Pita & Creamy Feta Dip
Title
  • 1 Persian Cucumber
  • 3 oz Radishes
  • 3 oz Feta Cheese
  • ½ cup Sour Cream
  • 2 Bell Peppers
  • 1 bunch Chives
  • 1 oz Sliced Roasted Red Peppers
  • 1 tsp Whole Dried Oregano
  • ¼ cup Labneh Cheese
  • 2 Pocketless Pita
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the pitas into equal sized wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the cucumbers on an angle. Quarter the radishes. Roughly chop the roasted peppers. Thinly slice the chives.

Toast the pitas
2 Toast the pitas

Line a sheet pan with foil. Transfer the pita wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toast 3 to 5 minutes, or until lightly browned and slightly crispy. Remove from the oven.

Make the dip & serve your dish
3 Make the dip & serve your dish

Meanwhile, in a bowl, combine the sour cream, labneh, chopped roasted peppers, feta (crumbling before adding), half the sliced chives, and half the everything bagel seasoning. Season with salt and pepper. Serve the prepared vegetables and toasted pita wedges with the dip. Garnish the dip with the remaining sliced chives, remaining everything bagel seasoning, and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the pitas into equal sized wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the cucumbers on an angle. Quarter the radishes. Roughly chop the roasted peppers. Thinly slice the chives.

2 Toast the pitas

Line a sheet pan with foil. Transfer the pita wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toast 3 to 5 minutes, or until lightly browned and slightly crispy. Remove from the oven.

Toast the pitas
Make the dip & serve your dish
3 Make the dip & serve your dish

Meanwhile, in a bowl, combine the sour cream, labneh, chopped roasted peppers, feta (crumbling before adding), half the sliced chives, and half the everything bagel seasoning. Season with salt and pepper. Serve the prepared vegetables and toasted pita wedges with the dip. Garnish the dip with the remaining sliced chives, remaining everything bagel seasoning, and a drizzle of olive oil. Enjoy!

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