Veggie Tray with Ranch Dip (Printer-friendly)
Colorful assortment of crisp vegetables paired with a smooth, herbed ranch dip for easy snacking.
# What You Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, rinsed and patted dry
02 - 1 cup baby carrots, peeled if preferred
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 (red, yellow, or green), 1/2 inch wide
→ Ranch Dip
08 - 1 cup sour cream, full fat
09 - 1/2 cup mayonnaise
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
17 - 1 to 2 teaspoons fresh lemon juice
18 - 1 to 2 tablespoons whole milk (as needed for consistency)
# How to Make It:
01 - Thoroughly wash all vegetables under cold running water. Pat dry with clean kitchen towels or paper towels. Trim ends from carrots and celery, cut cucumber into 1/4-inch slices, slice bell peppers into 1/2-inch strips, and break broccoli and cauliflower into bite-sized florets. Arrange vegetables in sections or concentric circles on a large serving platter, grouping by color for visual appeal.
02 - In a medium mixing bowl, combine sour cream and mayonnaise. Whisk together until smooth and fully incorporated, ensuring no lumps remain. The mixture should be thick and creamy.
03 - Add finely chopped fresh parsley, dill, and chives to the cream mixture. Sprinkle in garlic powder, onion powder, salt, and black pepper. Stir thoroughly to distribute all herbs and spices evenly throughout the dip. Stir in 1 teaspoon lemon juice to start.
04 - Add milk one tablespoon at a time, whisking after each addition, until dip reaches desired consistency. It should be thick enough to coat vegetables but loose enough to dip easily. Taste and adjust lemon juice, salt, or pepper as needed. Start with 1 tablespoon milk and add more only if necessary.
05 - Transfer the finished ranch dip to a small serving bowl. Place the dip bowl in the center of the vegetable platter or position alongside the arranged vegetables. Serve immediately, or cover both platter and dip tightly with plastic wrap and refrigerate until serving time. For best freshness, serve within 4 hours of preparation.
# Expert Tips:
01 -
- The ranch dip alone will become your go-to for everything else you cook
- You can prep everything ahead and actually enjoy your own party
02 -
- The dip tastes significantly better after it sits for at least an hour in the refrigerator
- Do not cut your vegetables too far ahead or they will start to lose their crunch
03 -
- Greek yogurt can replace the sour cream for a lighter version that still tastes amazing
- Letting the dip rest overnight transforms the flavors into something entirely different