Veggie Tray with Ranch Dip

The first time I brought this veggie tray to a neighborhood potluck, I honestly expected it to be the side dish nobody touched. You know the one that sits awkwardly next to the fancy cheese board and artisanal dips. But my friend Sarah actually texted me the next day asking for the ranch recipe because her husband kept talking about it.

Last summer I started making this every Sunday for meal prep, and somehow my teenage son started grabbing veggies from the fridge instead of chips. The dip is creamy, tangy, and has this fresh herb flavor that store bought versions just cannot replicate.

Ingredients

• 1 cup cherry tomatoes: Leave them whole for bite sized pops of sweetness that balance the crisp vegetables perfectly
• 1 cup baby carrots: These add natural sweetness and that satisfying crunch everyone looks for on a veggie tray
• 1 cup cucumber slices: Choose firm cucumbers with thin skin for the best texture and presentation
• 1 cup celery sticks: Cut these on a diagonal for an elegant look that makes them easier to dip
• 1 cup broccoli florets: Use fresh, tight headed broccoli and blanch briefly if you prefer them less raw
• 1 cup cauliflower florets: The mild flavor lets the ranch shine while adding beautiful white contrast to the platter
• 1 cup bell pepper strips: Mix red, yellow, and green peppers for a rainbow effect that makes the tray irresistible
• 1 cup sour cream: Full fat sour cream creates that velvety texture that makes people keep coming back for more
• ½ cup mayonnaise: This adds richness and body to the dip, balancing the tang of the sour cream
• 2 tablespoons fresh parsley: Fresh herbs make all the difference here, dried parsley just will not give you the same bright flavor
• 1 tablespoon fresh dill: If you only have dried dill, use just 1 teaspoon as the dried version is much more potent
• 1 tablespoon fresh chives: Snip these with kitchen scissors for the most even distribution throughout the dip
• 1 teaspoon garlic powder: Powdered garlic disperses more evenly than fresh garlic, ensuring consistent flavor in every bite
• ½ teaspoon onion powder: This subtle layer of flavor rounds out the dip without adding any harsh onion bite
• ½ teaspoon salt: Start with this amount and adjust after tasting, as the mayonnaise already contains some sodium
• ¼ teaspoon ground black pepper: Freshly ground pepper adds a gentle warmth that enhances all the other flavors
• 1–2 teaspoons lemon juice: This brightens the entire dip and cuts through the richness of the dairy
• 1–2 tablespoons milk: Add this gradually at the end until your dip reaches perfect dipping consistency

Instructions

Prep your vegetables:

Wash everything thoroughly and pat dry with paper towels, then arrange your vegetables in groups on a large platter, mixing colors and textures to create visual appeal that makes people want to dig in.

Mix the base:

In a medium bowl, combine the sour cream and mayonnaise until completely smooth, using either a whisk or a sturdy spoon to ensure there are no lumps.

Add the flavor:

Fold in the fresh parsley, dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice, stirring until all the herbs are evenly distributed throughout the creamy base.

Perfect the consistency:

Add milk one tablespoon at a time, stirring after each addition, until the dip reaches a thickness that coats a spoon but still drips off slowly.

Let it rest:

Transfer the dip to your serving bowl and refrigerate for at least 30 minutes before serving, as this allows the dried herbs to soften and the flavors to meld together beautifully.

Save to Pinterest

My sister in law started requesting this for every family gathering after her picky eater daughter actually asked for seconds on the cauliflower. Something about having everything ready to grab and dip makes vegetables feel like a treat instead of an obligation.

Presentation Secrets

I have learned that arranging vegetables by color in wedges around the bowl creates the most appealing presentation. The human eye naturally follows rainbow patterns, and people are psychologically drawn to food that looks organized and intentional.

Make Ahead Strategy

You can wash and cut all vegetables up to 24 hours in advance, storing them in separate containers with damp paper towels to maintain crispness. The dip actually improves after a day in the refrigerator as the herbs have time to infuse their flavors throughout the creamy base.

Customization Ideas

Think beyond the standard vegetable selection and include whatever is fresh and seasonal at your market. Snow peas, radishes, jicama sticks, or even blanched green beans can add exciting textures and flavors that keep people interested.

• Snap peas and radishes add an extra satisfying crunch that people love
• Try substituting Greek yogurt for half the sour cream for a lighter, protein packed version
• A sprinkle of everything bagel seasoning on top adds an unexpected savory twist

Save to Pinterest

Sometimes the simplest dishes end up being the ones people remember most because they make everyone feel comfortable and well fed without any pretension.

Frequently Asked Questions

→ What vegetables are best for a fresh veggie tray?

Fresh, crisp vegetables like cherry tomatoes, baby carrots, cucumber slices, celery sticks, broccoli, cauliflower, and bell peppers work perfectly, offering both color and texture variety.

→ How can I make the ranch dip creamier?

Adjust the dip's consistency by slowly adding milk while mixing until it reaches your desired creaminess and pourability.

→ Can I prepare the tray in advance?

Yes, you can wash and cut the vegetables ahead of time and refrigerate them. Prepare the dip just before serving for best freshness.

→ Are there alternative ingredients for the dip base?

You can substitute sour cream with Greek yogurt for a lighter, tangier dip without compromising creaminess.

→ What are good pairings for this vegetable platter?

The fresh flavors complement chilled white wines like Sauvignon Blanc or sparkling water with lemon for a refreshing accompaniment.