Veggie Tray with Ranch Dip (Printable)
A colorful assortment of crisp vegetables served with a creamy ranch dip for healthy snacking.
# What You'll Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, rinsed and dried
02 - 1 cup baby carrots, peeled and trimmed
03 - 1 cup cucumber slices, 1/4 inch thick
04 - 1 cup celery sticks, cut into 3-inch pieces
05 - 1 cup broccoli florets, bite-sized
06 - 1 cup cauliflower florets, bite-sized
07 - 1 cup bell pepper strips, assorted colors
→ Creamy Ranch Dip
08 - 1 cup sour cream, full-fat
09 - 1/2 cup mayonnaise
10 - 2 tablespoons fresh parsley, finely minced
11 - 1 tablespoon fresh dill, finely minced
12 - 1 tablespoon fresh chives, finely minced
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1-2 teaspoons fresh lemon juice
18 - 1-2 tablespoons whole milk
# Directions:
01 - Wash all vegetables thoroughly under cold water. Pat dry completely with paper towels. Trim ends from carrots, celery, and broccoli. Cut cucumber into 1/4-inch slices and bell peppers into strips. Arrange vegetables in groups or a decorative pattern around the perimeter of a large serving platter.
02 - In a medium mixing bowl, combine sour cream and mayonnaise. Whisk vigorously until completely smooth and no lumps remain.
03 - Stir in minced parsley, dill, and chives. Add garlic powder, onion powder, salt, and pepper. Pour in lemon juice and mix until all seasonings are evenly distributed throughout the dip base.
04 - Add milk one tablespoon at a time, whisking after each addition, until dip reaches desired thickness. The dip should coat the back of a spoon but still hold its shape when plated.
05 - Transfer the finished ranch dip to a small serving bowl. Place the bowl in the center of the vegetable platter or position alongside the arranged vegetables. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours before serving.
# Expert Hints:
01 -
- The dip comes together in literally five minutes but tastes like you spent forever infusing those herbs
- Kids who claim to hate vegetables suddenly forget they ever said that
02 -
- The dip tastes significantly better after the flavors have melded for at least an hour in the refrigerator
- Cut the vegetables the morning you're serving them rather than the night before to maintain that just-picked crunch
03 -
- Toast the spices in a dry pan for 30 seconds before adding them to the dip for an unexpectedly deep flavor
- Grate a little fresh lemon zest into the dip for brightness that hits you before you even taste it