Party Season is almost upon us! This make-ahead Seafood Party Platter with three different dips is sure to go down a treat!
This post is written in collaboration with the Breville, using the Blend Active Accessory pack.
Gotta love a good dip!
Placed in the centre of a pile of veggies and seafood, they can transform the simplest foods into something mouth-wateringly moreish!
Plus that easy party platter looks impressive too. I'm all about simple food that looks good!
I think the most important elements of a good party platter are:
- Different colours - Use bright and vibrant colours where possible - bright purple chicory, pink radishes and lush green salad leaves!
- Different textures - crunchy veg such as celery and radishes, mixed with perfectly ripe and tender avocado and juicy prawns!
- Different shapes - It's easy to fall into the cut-everything-into-sticks trap, but a range of different shapes makes the dish look interesting and appealing
- A hint of luxury - I love using smoked salmon and shell-on prawns, as they look a little bit posh. Deli ingredients such as salami, olives, burrata cheese and cured ham all look great too.
But the thing that brings everything together is the dip!
Breville sent me their Blend Active and Blend Active Accessory pack to test recently - and these fresh and tasty dips seemed like the perfect opportunity to test it out.
We have a spicy tomato salsa, a refreshing tzatziki and a creamy avocado cheese dip:
I used the compact food processor to whizz up all three dips. I also used the grinding mill to shred the parmesan cheese and the juicer to juice the limes.
I love the fact that the blender and accessory pack are small enough to live on the counter top, without getting in the way. Meaning i'm more likely to use it for those morning smoothies (a new hot smoothie coming soon!) and homemade nut butter. Gracey's been pleading with me for a while to make her favourite cashew, coconut and white chocolate butter - so I guess it's time 🙂
All three dips went down a treat and now I'm looking forward to trying some more for the festive party table. If you are after a spicier chicken party platter you can always try my Chicken Fajita Platter.
Do you have a favourite dip or sauce recipe? I'd love to hear!
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Seafood Party Platter with Three Dips
- 200 g (7 oz) shell-on, king prawns (shrimp) - heads removed
- 180 g (6.3 oz) approx. 2 small ready-poached/steamed salmon fillets - roughly flaked
- 120 g (4.2 oz) approx 4 slices smoked salmon
- 4 radishes - thinly sliced
- 1 ripe avocado - sliced in half, de-stoned, flesh scooped out with a spoon and sliced
- 2 heads of red chicory - leaves chopped or torn off
- 3 sticks celery - sliced into finger-length pieces, then each piece sliced length-ways into 3 strips
- 80 g (approx 3 cups) mixed baby salad leaves
- 1 ripe avocado
- 1 garlic clove - peeled
- pinch of salt and pepper
- 1 tsp lime juice - you can use the Breville juicer accessory for this
- 2 tbsp mayonnaise
- 2 tbsp soured cream
- 2 tbsp grated Grana Padano or Parmesan cheese - I used the Breville mill accessory to mill the cheese
Spicy salsa dip:
- ½ red onion - peeled
- 3 large tomatoes
- 1 tsp lime juice
- small bunch coriander - cilantro
- ¼ tsp salt
- ¼ tsp pepper
- 1 jalapeno - chopped in half
- 1 garlic clove - peeled
- ½ large cucumber - sliced in half, seeds scooped out with a teaspoon and discarded
- 75 g (⅓ cup) plain Greek yogurt
- 2 cloves garlic - peeled
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ½ tsp dried dill
- ½ tsp white wine vinegar
- ½ tsp caster sugar
- Start by making the dips.
- For the Avocado dip, remove the stem from the top of the avocado. Slice the avocado in half, remove the stone, and scoop out the flesh with a spoon. Place in the compact food processor accessory along with the rest of the avocado dip ingredients. Blend until smooth, then spoon out into a small serving bowl.1 ripe avocado, 1 garlic clove, pinch of salt and pepper, 1 tsp lime juice, 2 tbsp mayonnaise, 2 tbsp soured cream, 2 tbsp grated Grana Padano or Parmesan cheese
- For the spicy salsa dip, roughly chop the red onion and tomatoes, then place in the compact food processor along with the rest of the salsa dip ingredients. Pulse a few times until everything is combined and you get your preferred texture (I went with a small-chunk texture). Spoon out into a small serving bowl.½ red onion, 3 large tomatoes, 1 tsp lime juice, small bunch coriander, ¼ tsp salt, ¼ tsp pepper, 1 jalapeno, 1 garlic clove
- For the Tzatziki, place all of the tzatziki ingredients in the compact food processor and pulse until combined. Spoon out into a small serving bowl.½ large cucumber, 75 g (⅓ cup) plain Greek yogurt, 2 cloves garlic, ¼ tsp salt, ⅛ tsp ground black pepper, ½ tsp dried dill, ½ tsp white wine vinegar, ½ tsp caster sugar
- Now arrange all of the platter ingredients on a large plate, tray, or serving board. Nestle in the dip bowls, and serve.200 g (7 oz) shell-on, king prawns (shrimp), 180 g (6.3 oz) approx. 2 small ready-poached/steamed salmon fillets, 120 g (4.2 oz) approx 4 slices smoked salmon, 4 radishes, 1 ripe avocado, 2 heads of red chicory, 3 sticks celery, 80 g (approx 3 cups) mixed baby salad leaves
- Tip - you can make this platter a couple of hours ahead of time: Simply cover and refrigerate until ready to serve. You will need to stir the salsa before serving, as some of the liquid will separate slightly from the pulsed ingredients if left for too long.
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