Vegetable Crudités

This selection of fresh vegetables are served with an artichoke puree dip. This makes an excellent and healthy canape or snack before a meal when entertaining. Who says that dips have to be unhealthy. When selecting your vegetables be sure that they are fresh and high in quality, otherwise you may be disappointed. I choose to make my dip with canned artichokes which are perfect for this purpose.

12 Portions
Prep: 20 minutes



  • 150g radish, trimmed and cut in half
  • 3 medium to large carrots, peeled and cut into batons 4-5cm long and around 1 cm thick
  • 4 celery sticks, stringy ribs removed and cut into batons 4-5 cm long and 1cm thick
  • 150g stringless beans, trimmed
  • 1 small cauliflower broken up into florets with a little stem

Artichoke Dip

  • 2 cans artichokes
  • 2 garlic clove
  • 300ml extra virgin olive oil
  • juice of 1 lime
  • maldon salt and freshly ground pepper


  1. Artichoke Dip: Drain the liquid from the can artichokes and put them in a food processor or blender with the remaining ingredients and puree to a smooth dip. Season the dip to taste. Store it in sealed container for up to a week before serving. Serve in abowl with a grind of pepper over the top.
  2. To Serve: Assemble the vegetables around a large platter with the dip placed in the centre. Serve.