Veggie Tray with Ranch (Print Version)
Colorful fresh vegetables served with a creamy homemade ranch dip, perfect for parties or light snacking.
# What You Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, washed and dried
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 (red, yellow, or green), cut into 2-inch strips
→ 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, to taste
18 - 1 to 2 tablespoons whole milk, as needed for consistency
# How-To:
01 - Wash all vegetables thoroughly under cold water and pat dry with paper towels. Trim and cut vegetables into uniform, bite-sized pieces. Arrange attractively on a large serving platter in grouped sections or create a colorful circular pattern for visual appeal.
02 - In a medium mixing bowl, combine sour cream and mayonnaise using a whisk until smooth and creamy. Add fresh parsley, dill, chives, garlic powder, onion powder, salt, and black pepper. Whisk thoroughly until all herbs and spices are evenly distributed throughout the mixture.
03 - Stir in 1 teaspoon of lemon juice and taste. Add remaining lemon juice if desired for brightness. Gradually add milk, 1 tablespoon at a time, whisking between additions, until dip reaches desired creamy consistency. The dip should be thick enough to coat vegetables but not runny.
04 - 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 bowl tightly with plastic wrap and refrigerate until serving time.
# Expert Advice:
01 -
- The homemade ranch takes five minutes but tastes like it came from a restaurant
- People genuinely get excited about crisp vegetables when they're beautifully arranged
02 -
- Dry vegetables thoroughly after washing so water doesn't dilute the dip
- Let the dip rest for 30 minutes in the refrigerator for flavors to meld
03 -
- Room temperature vegetables have more flavor than cold ones from the fridge
- Double the dip recipe because it's perfect for leftover vegetables or as a sandwich spread