Festive Reindeer Antler Spread (Print View)

Creamy dip centerpiece with colorful veggies, crackers, and cured meats shaped into festive antlers.

# Components:

→ Dip

01 - 8 oz softened cream cheese
02 - ½ cup sour cream
03 - ¼ cup grated Parmesan cheese
04 - 2 tablespoons finely chopped chives
05 - 1 tablespoon fresh lemon juice
06 - ½ teaspoon garlic powder
07 - Salt and pepper to taste

→ Vegetables

08 - 1 large carrot, cut into thin sticks
09 - 1 red bell pepper, sliced into thin strips
10 - 1 yellow bell pepper, sliced 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 softened cream cheese, sour cream, Parmesan, chives, lemon juice, garlic powder, salt, and pepper until smooth and well combined. Transfer to a small serving bowl.
02 - Place the serving bowl at the center of a large platter.
03 - Arrange the carrot sticks, bell pepper strips, cucumber sticks, and snap peas in mirrored, sweeping curves on either side of the dip bowl to resemble antlers.
04 - Intertwine halved breadsticks and assorted crackers along the vegetable antler lines for texture and visual interest.
05 - If using, weave prosciutto or salami strips among the vegetables and crackers.
06 - Decorate with fresh dill sprigs or parsley for a festive finish.
07 - Present immediately with extra crackers on the side.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but honestly takes just 25 minutes—your secret's safe with me
  • The creamy herb dip paired with fresh vegetables and crackling textures creates this perfect balance that keeps guests coming back for more
  • It works for vegetarians and meat-lovers alike, so nobody feels left out at your table
  • You can prep everything ahead and just arrange it moments before guests arrive, giving you time to actually enjoy the party
02 -
  • Cold vegetables and a cold dip are non-negotiable—assemble this close to serving time, or the vegetables will start to release water and your platter will look tired
  • The dip needs those few minutes of blending time; don't rush it thinking you can just stir it together—a smooth, creamy dip is the star of this show
  • Don't cut your vegetables too early; they'll oxidize and lose their vibrant color, which is half the appeal of this dish
03 -
  • Room temperature cream cheese blends smoothly in seconds; cold cream cheese will frustrate you and create lumps—take it out 30 minutes before you start
  • The secret to a dip that tastes restaurant-quality is whisking in the lemon juice last, right before tasting and adjusting seasoning; it brings brightness that ties everything together
  • Use a mandoline or vegetable peeler for paper-thin vegetables that cook beautifully on the platter and make the whole thing look more refined than you'd expect
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