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Fresh Veggie Crudité Platter with Creamy Ranch Dip

veggie crudité platter - featured image
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A vibrant, crowd-pleasing appetizer featuring a rainbow of crisp, fresh vegetables served with a creamy homemade ranch dip. Perfect for parties, picnics, or healthy snacking, this platter is easy to assemble and endlessly customizable.

Ingredients

Scale
  • 2 cups carrots, peeled and cut into sticks
  • 1 cup celery stalks, trimmed and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 medium English cucumber, sliced into rounds
  • 1 cup cherry tomatoes, rinsed
  • 1 cup radishes, trimmed and quartered
  • 1 cup sugar snap peas, strings removed (optional)
  • 1 cup broccoli florets, bite-sized pieces (optional)
  • 1 cup cauliflower florets, bite-sized pieces (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon chives, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/8 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice
  • 2–3 tablespoons buttermilk (optional, for thinner dip)

Instructions

  1. Rinse all vegetables thoroughly under cold water and pat dry.
  2. Slice carrots and celery into sticks about 3–4 inches long. Cut bell peppers into thin strips. Slice cucumber into rounds. Quarter radishes. Break broccoli and cauliflower into bite-sized florets if using. Arrange cherry tomatoes and sugar snap peas as-is.
  3. For extra crunch, soak carrot and celery sticks in ice water for 10 minutes, then drain and pat dry.
  4. In a small mixing bowl, combine mayonnaise, Greek yogurt or sour cream, lemon juice, and buttermilk. Add dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning and consistency as needed.
  5. Place a small bowl of ranch dip in the center of your serving platter. Fan the veggie sticks around the dip, grouping by color for visual impact. Layer cucumbers, peppers, and radishes for a rainbow effect. Fill gaps with cherry tomatoes and snap peas. Scatter broccoli and cauliflower florets for extra shape and texture.
  6. If time allows, refrigerate the platter and dip for up to 15 minutes before serving.
  7. Serve chilled. Keep extra dip handy for seconds. For outdoor events, cover the platter with plastic wrap until guests arrive.

Notes

For best results, use the freshest veggies available and group them by color for visual appeal. Blanch broccoli or cauliflower for brighter color and easier eating. The ranch dip can be made ahead and tastes better after chilling. For vegan or dairy-free options, substitute with plant-based mayo and yogurt, and use almond milk instead of buttermilk. Double the dip for larger crowds.

Nutrition

Keywords: crudité, veggie platter, ranch dip, party appetizer, healthy snack, vegetarian, gluten-free, easy entertaining, picnic, potluck

Find it online: https://emmayum.com/fresh-veggie-crudit-e-platter-with-creamy-ranch-dip-easy-party-appetizer-ideas/