There are so many ways to make your holiday table look more festive! Whether it’s a Santa Snack Board, a Christmas Antipasto Wreath or a tray of holiday favorite Italian Cookies, these seasonal classics are sure to please.

Christmas Wreath Veggie Tray with Roasted Onion Dip Recipe

Be the holiday host with the most and set the scene for an unforgettable get-together this year. Even small gatherings can feel really special.

This festive edible wreath will help you create the perfect Christmas table. It’s the perfect centerpiece for a grab and go buffet or set it on the coffee table while enjoying a favorite Christmas movie.

Whether your Christmas celebrations revolve more around a hearty brunch, a light lunch or a formal sit-down dinner, this holiday veggie tray will get the party started.

Ingredients for Christmas Wreath Veggie Tray and Roasted Onion Dip

Pantry Ingredients

• olive oil – this is perfect for roasting
• kosher salt
• fresh ground coarse black pepper

Fresh Ingredients

• broccoli florets – you can purchase these already cut or you can buy the full crowns and cut them yourself
• English cucumber – does not have seeds
• green beans – you’ll want to blanche these
• grape or cherry tomatoes – leave them whole
• curly kale – this provides a perfect bed for your veggies
• green bell pepper and red bell pepper to make the bow
• shallot – use only one bulb
• leek – has onion flavor
• scallions – green onion 9both white and green parts)
• fresh garlic
• mayonnaise – full fat version
• sour cream -full fat version
• lemon juice – must be fresh
• fresh thyme

How To Make Roasted Onion Dip

Step one: Heat broiler.

Step two: Toss shallot, leek and scallions with olive oil. Season with kosher salt.

Step three: Broil, tossing once, until charred, 10-15 minutes. Let cool.

Step four: Mix with garlic, mayonnaise, sour cream, lemon juice and thyme. Thin with lemon juice. Season with salt and pepper. Serve topped with fresh thyme.

How to Make A Christmas Veggie Tray

Step one: Cover a large, round appetizer board with curly kale leaves or any other type of green lettuce leaves.

Step two: Place your roasted onion dip in the center of the round board and arrange your veggies any way you choose to resemble a wreath.

How To Make A Red Pepper Bow?

Cut your red bell pepper in half, removing all seeds and membranes from one half of the pepper.

Lay the seeded pepper face down on the cutting board and use a knife to cut out the head of the “bow”.

Place the pepper bow at the base of the wreath and cut two straight peppers strips of pepper and slide them under the bow top to resemble ribbons hanging down.

What Other Kinds of Vegetables Can I Use to Make My Wreath

• snap peas
• olives
• carrots
• broccolini
• endive
• celery

This post may contain affiliate links. Please read my disclosure policy here.

What Size Board Should I Use?

Any size works!

If you want a larger board, like I am using, this large appetizer board is perfect!

Other Holiday Boards You Might Like:

• Fall Harvest Appetizer Board
• Candy Cane Caprese Board
• Mini Crescent Dogs Christmas Tree Board
• Valentine’s Day Charcuterie Board

Print

Christmas Wreath Veggie Tray with Roasted Onion Dip

A simple Christmas Wreath Vegetable tray made from your favorite veggies and served with a tasty, addictive onion dip!

Course Appetizer

Cuisine American

Keyword Christmas Wreath Veggie Tray with Roasted Onion Dip

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 26 tablespoons

Calories 44kcal

Author Cathy Pollak

Ingredients

Roasted Onion Dip:

• 1 shallot bulb, thinly sliced
• 1 leek, thinly sliced
• 2 scallions (green and white parts), thinly sliced
• 1-1/2 tsps olive oil
• kosher salt
• 1 garlic clove, grated
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tsps fresh lemon juice
• 1 tsp chopped fresh thyme, more for serving
• freshly ground black pepper

Christmas Wreath Veggie Tray:

• curly kale leaves
• broccoli florets
• English cucumber, sliced
• fresh green beans, blanched
• green bell pepper, sliced
• grape tomatoes
• red bell pepper

Instructions

Onion Dip:

• Heat broiler.
• Toss shallot, leek and scallions with olive oil. Season with kosher salt.
• Broil, tossing once, until charred, 10-15 minutes. Let cool.
• Mix with garlic, mayonnaise, sour cream, lemon juice and thyme. Thin with lemon juice. Season with salt and pepper. Serve topped with fresh thyme.

Wreath:

• Cover a large, round appetizer board with curly kale leaves or any other type of green lettuce leaves
• Place your roasted onion dip in the center of the round board and arrange your veggies any way you choose to resemble a wreath.

Notes

The amount of veggies you use is completely up to you, based on how many people your serving. Dip ingredients can be easily doubled or tripled for your specific situation.

Dip make about 1-2/3 cups, or 26 Tablespoons. Nutrition information is for dip only, per tablespoon and does not include any vegetables eaten with the dip.

Nutrition

Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 4.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 0.9g | Cholesterol: 1.8mg | Sodium: 43mg | Potassium: 15.4mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 2.1IU | Vitamin C: 1.2mg | Calcium: 0.9mg | Iron: 0.5mg

If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Christmas Wreath Veggie Tray with Roasted Onion Dip appeared first on Noble Pig.

Cucumbers with Mint Vinaigrette Recipe

Even if you’re not a big fan of cucumbers, these Cucumbers with Mint Vinaigrette are a must try. They are the perfect palate cleanser between spicy bites of food and are a perfect side dish for any Asian cuisine dishes. I find it really amazing how much cooling effect these cucumbers have whether it’s a hot day or your menu includes some spicy heat recipes.

I love serving these refreshing cucumbers as a side dish with my Easy Shrimp and Fresh Plum Stir-Fry, Cashew Kung Pao Chicken or my Asian Lime Ribs.

I have to admit, these cucumbers have been my sole lunch many times over. If there are ever leftovers from dinner the night before, it’s almost a guarantee I will be enjoying them as my next meal.

These cucumbers can easily stand alone for lunch and/or a refreshing afternoon snack.

How To Thinly Slice Cucumber

This post may contain affiliate links. Please read my disclosure policy here.

The trick to any sliced cucumber salad is to slice the cucumbers as thinly as you can. Wafer thin is how I usually refer to my cucumber slices. This is easily done with a mandoline slicer, an amazingly simple kitchen tool that is easy to set up and will have you slicing in minutes. The smaller mandolines are easy to wash, dry and store; nothing elaborate is necessary. With a little a practice, you will find having a mandoline will save you hours of work.

The mandoline is definitely one of my favorite kitchen tools. If you place value on uniformly cut veggies, a mandoline is totally for you.

How To Make Cucumbers With Mint Vinaigrette

• Prepare cucumber by thinly slicing with a mandoline. Leave the rough, green peel on the cucumber
• Add seasoned rice vinegar, fresh mint, ginger paste and red papper flakes to the bowl of a blender and puree
• Toss pureed mixture with thinly sliced cucumbers
• Chill for at least thirty minutes before serving

What Should I Serve With Cucumbers With Mint Vinaigrette

• Vietnamese-Style Beef with Garlic, Black Pepper and Lime
• Asian-Style Pan Roasted Pork Chops
• Sticky Asian Chicken
• 17 Ways To Enjoy Chinese Takeout at Home
• Spicy Thai Shrimp Pasta

Please join our NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.

Print

Cucumbers with Mint Vinaigrette

Keep it light and refreshing ~ Cucumber with Mint Vinaigrette are the perfect side dish for any meal. They are especially wonderful with Asian Cuisine.

Course Side Dish

Cuisine Asian

Keyword Cucumbers with Mint Vinaigrette

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 cups

Calories 70kcal

Author Cathy Pollak

Equipment

• Blender
• Mandoline

Ingredients

• 1 English cucumber, thinly sliced, skins on (about 4 cups)
• 1/2 cup seasoned rice vinegar (do not substitute)
• 20 fresh mint leaves, coarsely chopped
• 4 tsps ginger paste
• 1/2 tsp red pepper flakes

Instructions

• Thinly slice cucumber (leave the skin on) on a mandoline.
• Puree in a blender the seasoned rice vinegar, mint leaves, ginger paste and red pepper flakes.
• Toss mint puree with sliced cucumbers and chill for at least 30 minutes.
• This dish holds up great for several days in the refrigerator.

Nutrition

Serving: 88g | Calories: 70kcal | Carbohydrates: 16.3g | Protein: 0.6g | Sodium: 300mg | Potassium: 130.1mg | Fiber: 1.4g | Sugar: 13.5g | Vitamin A: 1.8IU | Vitamin C: 34.4mg | Calcium: 1.8mg | Iron: 1.8mg

If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cucumbers with Mint Vinaigrette appeared first on Noble Pig.