Veggie Tray & Dip Recipe

Wash and trim

Rinse all vegetables under cold running water. Pat dry with a clean kitchen towel or paper towels. Trim celery ends and separate into sticks about 3 inches long. Trim broccoli and cauliflower into bite-size florets. Remove cucumber ends and slice into 1/4-inch rounds. Core and seed bell peppers, then slice into 1/2-inch strips. Leave cherry tomatoes whole, and trim stems if needed. Trim snap pea ends and remove strings if present.

Blanch (optional for broccoli/cauliflower)

If you prefer slightly tender broccoli and cauliflower, bring a medium pot of salted water to a boil. Add the florets and blanch for 1 minute. Immediately transfer to an ice bath (bowl of ice water) to stop cooking; drain and pat dry. This keeps them bright and crisp-tender. If you prefer fully raw veg, skip this step.

Arrange

On a large platter or tray, group vegetables in sections by type for visual appeal and ease of picking. Place heavier items (carrots, celery) at the edges and delicate items (cherry tomatoes, cucumber) near the center. Leave space in the center or at one end to place the dip bowl. Garnish the tray with lemon wedges if using.

Combine base

In a medium bowl, whisk together 1 cup plain Greek yogurt and 1 tablespoon mayonnaise until smooth.

Season

Add 2 tablespoons buttermilk (or milk), 1 teaspoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon finely chopped fresh chives, 1 teaspoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until fully incorporated. If the dip is too thick, add up to 1 more tablespoon of buttermilk to reach desired dipping consistency.

Chill

Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld. For best flavor, refrigerate 1–2 hours. Stir before serving and taste for seasoning; adjust salt/pepper or lemon if needed.

Finish (optional)

Just before serving, transfer the dip to a serving bowl and sprinkle a light dusting of smoked paprika for color. Top with a few snipped chives if desired.

Place the chilled dip bowl in the reserved space on the tray. Add toasted pita chips or crackers in a separate section or bowl. Provide small spoons or spreaders if guests will be spooning dip onto plates. Keep extra lemon wedges on the tray for guests to squeeze over vegetables if they like.

If transporting, keep the dip chilled in a cooler and arrange vegetables in a shallow container with ice packs underneath the tray or use a tray with a removable chilled insert to keep produce crisp for up to 4 hours.