Veggie Tray with Ranch Dip (Printable Version)
Colorful platter of crisp vegetables paired with a creamy homemade ranch dip for easy serving.
# What You’ll Need:
→ Fresh Vegetables
01 - 1 cup baby carrots
02 - 1 cup cherry tomatoes
03 - 1 cup cucumber slices
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup red bell pepper strips
07 - 1 cup celery sticks
→ Ranch Dip
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
10 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, finely chopped
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1–2 teaspoons fresh lemon juice
# Directions:
01 - Wash and cut all vegetables into bite-sized pieces. Arrange them in groups on a large serving platter.
02 - In a medium bowl, combine sour cream, mayonnaise, dill, chives, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Stir until smooth and well combined.
03 - Transfer the ranch dip to a small serving bowl and place it in the center of the vegetable tray.
04 - Serve immediately, or cover and refrigerate until ready to serve.
# Top Tips:
01 -
- The homemade ranch tastes completely different from anything store bought and takes about five minutes to throw together
- You can prep everything hours ahead and it actually gets better as the vegetables crisp up in the fridge
02 -
- Never cut vegetables more than four hours ahead or they start to wilt and lose their appeal
- The dip needs at least one hour in the refrigerator to let the flavors meld together properly
03 -
- Let the dip sit at room temperature for fifteen minutes before serving to wake up the flavors
- Double the dip recipe if you are serving a crowd because people always use more than you expect