Veggie Tray with Ranch Dip (Printable Version)
A vibrant platter of fresh vegetables served with a creamy homemade ranch dip, perfect for snacking or gatherings.
# What You’ll Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, rinsed and patted dry
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 pieces
06 - 1 cup cauliflower florets, bite-sized pieces
07 - 1 cup bell pepper strips, mixed colors
→ Creamy 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
12 - 1 tablespoon fresh chives, finely chopped
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, as needed
# Directions:
01 - Wash all vegetables thoroughly under cold water. Pat dry with clean kitchen towels or paper towels. Cut cucumbers into 1/4-inch slices, celery into 3-inch sticks, and peppers into strips. Arrange vegetables in groups or create a colorful circular pattern on a large serving platter, leaving space in the center for the dip bowl.
02 - In a medium mixing bowl, combine sour cream and mayonnaise. Whisk together until completely smooth and no lumps remain. This creates the creamy foundation for the ranch dressing.
03 - Add the finely chopped fresh parsley, dill, and chives to the cream mixture. Sprinkle in garlic powder, onion powder, salt, and black pepper. Whisk vigorously until all ingredients are evenly distributed throughout the dip.
04 - Add 1 teaspoon of fresh lemon juice and taste. Add more lemon juice if desired for brightness. Stir in milk, one tablespoon at a time, until the dip reaches your preferred consistency—thick enough to coat vegetables but thin enough to dip easily.
05 - Transfer the ranch dip to a small serving bowl. Place the bowl in the center of the vegetable platter or alongside it. Serve immediately, or cover tightly with plastic wrap and refrigerate for up to 2 hours before serving to allow flavors to meld.
# Top Tips:
01 -
- The homemade ranch transforms ordinary vegetables into something people actually get excited about eating
- It comes together in under 20 minutes but looks like you put real thought into presentation
02 -
- The dip tastes significantly better after resting in the refrigerator for at least an hour, so try to make it ahead of time
- Room temperature vegetables release more flavor and feel more satisfying to eat than cold ones straight from the fridge
03 -
- Cut your vegetables into uniform sizes so they are easy to grab and dip in one smooth motion
- Double the dip recipe and keep some in the refrigerator for snacks throughout the week