Snack platter with hummus or spinach artichoke dip Recipe
Mediterranean · Appetizer · 20 min total
A versatile snack platter featuring creamy hummus or rich spinach artichoke dip, served with crunchy vegetables, pita chips, and olives for a crowd-pleasing appetizer.
20
min prep
min prep
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup hummus (store-bought or homemade)
- 1 cup spinach artichoke dip (store-bought or homemade)
- 2 cups assorted raw vegetables (carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes)
- 2 cups pita chips or tortilla chips
- 1/2 cup Kalamata olives
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- If using homemade hummus or spinach artichoke dip, prepare them according to your recipe and let cool or bring to room temperature.
- Arrange the hummus and spinach artichoke dip in separate small bowls or on opposite sides of a large platter.
- Surround the dips with the assorted raw vegetables, pita chips, and olives.
- If desired, sprinkle crumbled feta cheese over the spinach artichoke dip and garnish the hummus with chopped parsley.
- Serve immediately at room temperature.
Tips
- For a warm dip, heat the spinach artichoke dip in the microwave or oven before serving.
- Store leftover dips in airtight containers in the refrigerator for up to 3 days.
- Customize the vegetables based on seasonal availability.
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