Ingredients:

  • 2 cups (300g) baby carrots, peeled
  • 1 lb (450g) English cucumber, sliced into thick rounds
  • 2 cups (150g) cherry tomatoes, halved
  • 2 cups (150g) sugar snap peas, trimmed
  • 3 cups (450g) watermelon, cubed into 1-inch pieces
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 cup (250g) classic hummus
  • 8 oz (225g) feta cheese, crumbled
  • 1/4 cup (60ml) Greek yogurt, plain
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 8 oz (225g) marinated Kalamata olives
  • 1/2 cup (75g) raw almonds
  • 4 oz (115g) sharp white cheddar, cubed
  • 4 oz (115g) prosciutto, torn into ribbons
  • 1 bag (150g) whole grain crackers
  • 1 baguette (250g), sliced into thin rounds
  • 2 cups (60g) toasted pita chips

Instructions:

  1. Wash all vegetables and fruits in cold water. Slice cucumbers and carrots into uniform sticks. Soak carrots and snap peas in an ice-water bath for 10 minutes, then pat dry.
  2. Place the crumbled feta, Greek yogurt, and lemon juice in a food processor. Pulse until velvety and smooth. Transfer to a ramekin and drizzle with a teaspoon of olive oil.
  3. Pour the hummus into a separate bowl, creating a swirl with the back of a spoon to hold a drizzle of olive oil.
  4. Place the dip bowls at opposite ends of the platter. Arrange the sliced baguette and crackers in rivers flowing from the bowls.
  5. Cluster the cucumbers, carrots, and snap peas in dense groups around the hummus.
  6. Tuck the prosciutto ribbons and cheddar cubes into the remaining gaps, then scatter watermelon and strawberry cubes in open spaces.
  7. Fill remaining holes with olives and almonds for a professional, overflowing look.