Festive reindeer antler spread (Print Version)

Creamy dip centerpiece with artfully arranged veggies, crackers, and meats in a festive holiday presentation.

# Components:

→ Dip

01 - 8 ounces 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 black 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 ounces prosciutto or salami, sliced into strips

→ Garnish

16 - Fresh dill sprigs or parsley

# Directions:

01 - Combine cream cheese, sour cream, Parmesan, chives, lemon juice, garlic powder, salt, and pepper in a medium bowl. Mix until smooth and creamy. Transfer to a small serving bowl and place it centrally on a large platter.
02 - Place carrot sticks, bell pepper strips, cucumber, and snap peas in mirrored sweeping curves on either side of the dip to create the shape of reindeer antlers.
03 - Nestle breadsticks and assorted crackers along the curves formed by the vegetables for texture and visual depth.
04 - Weave strips of prosciutto or salami among the vegetables and crackers for those including meat.
05 - Top with fresh sprigs of dill or parsley for a festive appearance.
06 - Present immediately with extra crackers on the side for guests.

# Expert Advice:

01 -
  • It looks like you spent hours creating edible art, but honestly? You'll have it ready in less time than it takes to preheat an oven
  • Everyone at the table will be talking about how beautiful it is before they even taste it—that's the magic of a stunning presentation
  • You can make it completely vegetarian or load it with prosciutto and cured meats, so there's something for every guest
  • The creamy dip with that bright lemon and garlic is the kind of thing people ask for the recipe to, and then they realize how ridiculously simple it is
02 -
  • Temperature matters more than you'd think—let your cream cheese come to room temperature, or the dip will have an unpleasant texture. This was a hard lesson learned when I tried to rush and just stirred harder.
  • The vegetables release moisture as they sit, so if you're making this more than an hour ahead, keep them separately in plastic containers and assemble right before serving. I learned this the expensive way after a soggy antler situation.
  • The antler curves are what make this work—don't arrange the vegetables in straight lines. The sweeping, mirrored curves are what your eye recognizes as antlers. The geometry matters.
03 -
  • The moment your cream cheese comes out of the refrigerator is the moment to start prepping vegetables—by the time you've cut everything, your cream cheese will be perfectly soft and ready to blend
  • If you're worried about the dip being too heavy, you can substitute half of the cream cheese with a thick Greek yogurt—it stays creamy, tastes amazing, and feels lighter
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