Medusa Curls Party Platter (Print Version)

A visually stunning platter with creamy dip, rolled meats, and vibrant curly-cut peppers for gatherings.

# What You'll Need:

→ Central Dip (Head)

01 - 8 oz whipped cream cheese, softened
02 - 4 fl oz sour cream
03 - 2 tbsp fresh chives, finely chopped
04 - 1 tbsp lemon juice
05 - 1/2 tsp garlic powder
06 - 1/4 tsp black pepper
07 - Salt to taste

→ Curls (Snakes)

08 - 6 oz prosciutto or deli ham, thinly sliced
09 - 6 oz Genoa salami, thinly sliced
10 - 1 large red bell pepper
11 - 1 large yellow bell pepper
12 - 1 large green bell pepper
13 - 1 small English cucumber
14 - 1/2 cup pitted black olives

→ Garnishes (optional)

15 - Fresh dill or parsley sprigs
16 - Crushed red pepper flakes

# How to Make It:

01 - In a medium bowl, combine cream cheese, sour cream, chives, lemon juice, garlic powder, black pepper, and salt. Mix until smooth. Transfer to a large serving platter, shaping into a mound to form the central 'head'.
02 - Slice bell peppers into long, thin strips. Use a julienne peeler or spiralizer on the bell peppers and cucumber to create curly ribbons.
03 - Roll each slice of prosciutto and Genoa salami loosely into spirals or curls.
04 - Arrange the meat and vegetable strips in radiating lines extending from the central dip, alternating colors and types to evoke Medusa's serpentine curls.
05 - Place a pitted black olive at the tip of each curl to represent snake heads.
06 - Garnish the platter with fresh dill or parsley sprigs. Optionally, sprinkle crushed red pepper flakes for a touch of heat.
07 - Present immediately alongside crackers, toasted bread, or fresh vegetable dippers as desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it honestly takes less than half that.
  • Everyone gravitates toward the center dip first, then gets pulled into the visual adventure of the radiating curls.
  • You can prep it completely ahead and just arrange it on the platter right before guests arrive, no last-minute scrambling.
02 -
  • Make the dip an hour or two ahead if you can, because the flavors marry and deepen, turning what tastes okay fresh into something genuinely delicious.
  • Don't skip the thin slicing on your meats and vegetables, because thick curls look heavy while thin ones feel delicate and intentional, and that difference is everything for this platter.
03 -
  • If your cream cheese is still cold when you start mixing, the dip will be lumpy and sad, so truly let it sit on the counter for twenty minutes before you touch it.
  • The secret that changes everything is tasting the dip and seasoning it aggressively before it hits the platter, because bland dip ruins even the most beautiful presentation.
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