Veggie Tray with Ranch Dip (Printable)
Fresh vegetables served with a creamy ranch dip, perfect for gatherings and nourishing snacks.
# What goes in:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, washed
02 - 1 cup baby carrots, peeled
03 - 1 cup cucumber slices
04 - 1 cup celery sticks
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 1 cup bell pepper strips
→ Ranch Dip
08 - 1 cup sour cream
09 - ½ cup mayonnaise
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 tablespoon fresh dill, finely chopped
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 teaspoon garlic powder
14 - ½ teaspoon onion powder
15 - ½ teaspoon salt
16 - ¼ teaspoon ground black pepper
17 - 1–2 teaspoons lemon juice
18 - 1–2 tablespoons milk
# Directions:
01 - Wash all vegetables thoroughly. Pat dry. Cut cucumbers into slices, celery into sticks, and peppers into strips. Arrange vegetables attractively on a large serving platter in grouped sections.
02 - In a medium bowl, combine sour cream and mayonnaise. Stir until smooth and fully incorporated.
03 - Add parsley, dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice to the cream mixture. Whisk until herbs and spices are evenly distributed throughout the dip.
04 - Add milk one tablespoon at a time, stirring after each addition, until dip reaches desired thickness. Start with 1 tablespoon and add more only if needed.
05 - Transfer ranch dip to a small serving bowl. Place bowl in center of vegetable platter or alongside arranged vegetables. Serve immediately or cover and refrigerate until serving time.
# Expert Advice:
01 -
- The dip comes together in under five minutes but tastes like you labored over it
- People actually get excited about eating their vegetables when this shows up
02 -
- The dip tastes infinitely better after resting for a few hours in the refrigerator
- Cutting vegetables into uniform sizes makes everything look more appealing and professional
03 -
- Double the dip recipe because people will double-dip when it's this good
- Room temperature vegetables have more flavor than cold ones straight from the fridge