Crudité Platter

By: Lily Gravitz

Serves: 8

Prep Time: 30 minutes

My roommates and I enjoy planning dinner parties as a fun activity while staying safe. One of our favorite ideas is a dip and veggie platter. This is super easy to put together for a fun night and you can modify it based on vegetables in season or other dietary preferences. For mine, I included baby carrots, snap peas, cucumbers, and cherry tomatoes. All of these vegetables are a great crunchy addition to the creamy garlic white bean dip, and are a great way to get in those healthy vegetables each day (WebMD) White beans contain fiber (almost 10 grams per serving) and protein, and are great for people that do not eat meat (Harvard Health). This dip is super easy to store and with the leftovers, too; how I like to use it is  spread on a pita for a yummy lunch wrap. 


  • ¼ cup olive oil 
  • 3 tablespoons olive oil for the garnish
  • 3 garlic cloves, finely chopped
  • ½ teaspoon chopped rosemary
  • 2 20 oz cans of cannellini beans, drained
  • 1 ½ tablespoons water
  • Salt and pepper
  • ½ lemon, squeezed


  1. In a small skillet, heat ¼ cup of the olive oil until it begins to shimmer. Add the rosemary and the garlic and cook over high heat. Once the garlic begins to brown, add the beans to the pan
  2. Once the mixture is ready, add the mixture to a food processor. Add the water, salt and pepper, and process until a smooth paste forms.
  3. Transfer the dip to a small bowl and drizzle with olive oil. Sprinkle with roasted chickpeas as a garnish or whatever you like. Extra veggies or some lemon slices are other good toppings.

Reference List:

Publishing, Harvard Health. “Legume of the Month: White Beans.” Harvard Health, 

Cassoobhoy, A. (2020, August 20). Carrots: Nutrition Facts and Health Benefits. Retrieved from

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