Reindeer Antler Festive Spread (Printable)

Creamy dip centerpiece with colorful vegetable sticks, crackers, and cured meats arranged as reindeer antlers.

# What You Need:

→ Dip

01 - 1 cup cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/4 cup grated parmesan cheese
04 - 2 tablespoons finely chopped chives
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon garlic powder
07 - Salt and pepper, to taste

→ Vegetables

08 - 1 large carrot, cut into thin sticks
09 - 1 red bell pepper, cut into thin strips
10 - 1 yellow bell pepper, cut into thin strips
11 - 1 cucumber, cut into thin sticks
12 - 1 cup snap peas

→ Crackers & Breads

13 - 1 cup breadsticks, halved
14 - 1 cup assorted crackers

→ Cured Meats (optional)

15 - 3.5 oz prosciutto or salami, sliced into strips

→ Garnish

16 - Fresh dill sprigs or parsley

# Directions:

01 - In a medium bowl, blend cream cheese, sour cream, parmesan, chives, lemon juice, garlic powder, salt, and pepper until smooth and fully incorporated. Transfer to a small serving bowl and set in the center of a large platter.
02 - Lay out carrot sticks, bell pepper strips, cucumber pieces, and snap peas in two symmetrical, sweeping curves on either side of the dip to resemble reindeer antlers.
03 - Intertwine halved breadsticks and assorted crackers along the vegetable antler lines to provide texture and visual interest.
04 - For a non-vegetarian variation, weave prosciutto or salami strips among the arranged vegetables and crackers.
05 - Finish with fresh dill or parsley sprigs for a festive appearance.
06 - Present immediately with extra crackers available on the side.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it really takes just 25 minutes—your secret is safe with me
  • The creamy, herb-flecked dip is so addictive that guests keep coming back for just one more bite
  • You can make it vegetarian or add cured meats depending on who's coming, making it impossibly flexible
  • Everything can be prepped ahead, so you're actually relaxed when people arrive
02 -
  • Arrange everything as close to serving time as possible—if vegetables sit for more than an hour, they start to soften and lose their crisp appeal, and nobody wants droopy antlers
  • The dip tastes best when it's been at room temperature for about 15 minutes before serving; cold dip straight from the fridge is thick and less inviting
  • Cut your vegetables thin enough to be elegant but thick enough to have substance—there's a sweet spot, and you'll know it when you see it
03 -
  • The secret to a dip that guests rave about is tasting as you build it—adjust lemon juice, garlic, and salt until it sings, because that's what people will remember
  • Use a vegetable peeler on carrots to create thin, graceful strips instead of sticks; they arrange like silk and look even more elegant
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