Veggie Platter Recipe

Wash & trim

Thoroughly wash all vegetables under cold running water. Trim ends of carrots and celery. Remove seeds and cores from bell peppers and slice into 1/2-inch strips. Trim stems from broccoli and cauliflower and break into bite-size florets. Snap off pea ends and remove any strings from sugar snap peas.

Cut & arrange

Peel and cut whole carrots into sticks about 3–4 inches long (or use baby carrots as-is). Slice cucumbers into rounds or batons. Halve radishes if large. Keep cherry tomatoes whole. Arrange vegetables in groups on a large serving platter or on a couple of smaller platters. Place sturdier items (carrots, celery, cauliflower, broccoli) toward the edges for balance and more delicate items (tomatoes, cucumbers, snap peas) near the dip center. If serving chilled, place the platter on a shallow bed of crushed ice or chill the vegetables for 15–30 minutes before serving.

Mix base

In a medium bowl, whisk together the mayonnaise and sour cream until smooth.

Add liquids & seasonings

Whisk in the buttermilk a little at a time until the dressing reaches a pourable but thick consistency. Add minced garlic, lemon juice, vinegar, salt, pepper, and the optional pinch of sugar. Taste and adjust seasoning—add a little more buttermilk for thinner dressing or more sour cream for thicker dip.

Fold in herbs

Stir in the chopped chives, parsley, and dill until evenly distributed. For best flavor, cover and refrigerate the dressing for at least 30 minutes to allow flavors to meld. Stir again before serving.

Combine and finish

Just before serving, fold about 3/4 of the crumbled blue cheese into the ranch (reserve the rest for topping). Spoon the ranch into a shallow bowl or small serving bowl and sprinkle the remaining blue cheese over the top. Garnish with the snipped chives.

Place the bowl of buttermilk blue cheese ranch in the center of the platter or on the side of a composed tray. Arrange the vegetables neatly around the dip. If using an ice bed, place a liner or bowl between vegetables and ice so the veggies don’t get water-logged. Add lemon wedges and any extra sprigs of herbs for color. Serve immediately, or keep covered and refrigerated until ready to serve (up to 2 hours assembled; ranch will keep up to 3 days refrigerated).

Provide small plates, napkins, and tongs or forks for guests to pick vegetables. Refill platter as needed during entertaining.