How to make a relish tray

Whether at a supper club or at home, in the Midwest, celebrations begin with a relish tray. Contrary to the name, relish trays usually do not contain relish. Rather, it’s a combination of different appetizers, including dips, vegetables, and crackers. The trend emerged in the mid-20th century as a creative way for home cooks to show off the Midwest’s abundance of vegetables, and relish trays quickly became a staple appetizer at supper clubs.

Similar to a charcuterie board, you can make a relish tray using a variety of ingredients, but it doesn’t require as much effort. The presentation doesn’t have to take too much time or include expensive materials. You can create the relish tray your heart desires by filling a platter with cheese, pickles, summer sausage, and whatever else you have in your fridge. In other words, it’s a large-format version of a “girl’s dinner.”

But relish trays can and should still make a statement without much effort and with a little creativity. in Aster House In Minneapolis, almost every party has a “snack sample” on the table. This is a fresh take on the relish tray by 2024 F&W Best New Chef Karin Tomlinson. This platter includes seasonal pickles, chicken liver pâté, smoked pollock spread, house-made Cheez-It, brown honey mustard, a variety of meats and cheeses, and rotates so no one has to reach the table. “That gimmick was my idea,” Tomlinson told me. “I grew up using (a turntable) for special meals at home.”

Joe Papach’s relish tray is a little different The Harvey Housea modern supper club located in a historic railroad depot in Madison, Wisconsin. The tray here consists of seasonal crudités, bread-and-butter pickles, applewood smoked salmon spread, homemade pretzel crackers, deviled eggs topped with fried capers, and whipped ranch dip. All served on vintage glass platters. There is a huge collection on that platter.

in joey gerard’sthe Greendale, Wis., supper club’s traditional Midwestern menu includes a “classic relish tray” (a dish loaded with crudités, pickles, and olives with Green Goddess dressing), as well as a rotating tower of meats and cheeses. and, Cordelia Vinny Cimino, Cleveland’s 2025 F&W Best New Chef, lets diners create their own relish tray with choices like carrot muhammara, pimento cheese and smoked chili, farmer’s cheese and za’atar and garlic honey, smoked fish egg dip, crispy chicken skin and buffalo tomato ranch, and more. (There is also a brunch version.)

That’s the beauty of relish trays. Anything goes. You can also enjoy traditional flavors with charcuterie such as summer sausage or liverwurst. You can also enjoy local dishes such as smoked white fish and cheese balls. Alternatively, you can go the modern route and source from international pantries. No matter how you spin it, here’s how to create an amazing and original relish tray.

Start with the dip

Perhaps the part of the relish tray that requires the most preparation, the dip must pair well with all the other components. Choose two. Something rich and spreadable, like pimento cheese or smoked fish dip, and something good for dunking, like buttermilk ranch.

Add a cracker (or two)

Crackers can be an afterthought, but they don’t have to be. You can make your own like Aster House, or enhance the classic taste by frying saltine crackers until golden brown (here’s a handy trick). When in doubt, a bowl of pretzels or breadsticks always works.

Let’s eat plenty of vegetables

The combination of fresh crudités and pickles adds variety to your relish tray. Visit your local farmers market and buy what’s in season. Also, to save time, buy items that don’t require much slicing, such as cherry tomatoes or pickled green beans. In autumn and winter, do not be afraid to add roasted vegetables to give the tray a cozy atmosphere.

make deviled eggs

Deviled eggs are not only easy to make, but they also add a pop of excitement to your relish tray. Keep it classic and give it a Thai twist with a green curry, or make it even more fancy with a caviar topping.

say cheese

Don’t overthink the cheese. Keep it mild by adding chunks of crowd-pleasing cheddar or provolone. If you can source it locally, even better. If you cut it into bite-sized pieces, you won’t need a cheese knife. If possible, look for cheese made in Wisconsin. The Midwest is definitely the best.