Veggie Platter Recipe

Wash all vegetables thoroughly under cold running water. Trim ends from celery and cut into sticks about 3–4 inches long. Peel carrots if desired and cut into similar-sized sticks.

Cut cucumber in half lengthwise, scoop seeds if watery, then slice into 1/4-inch half-moons or sticks. Slice mini bell peppers in half and remove seeds if preferred; leave some whole for color and crunch.

Break broccoli and cauliflower into bite-sized florets. If stems are thick, peel and slice into sticks. Blanch broccoli, cauliflower, and snap peas (optional) for 1 minute in boiling salted water then immediately transfer to an ice bath to preserve bright color and crisp-tender texture. Drain and pat dry.

Arrange all prepared vegetables on a large platter or serving board in groups by type for visual appeal. Place small bowls for dips on the platter or at either end. Garnish platter edges with mixed greens if using and tuck herb sprigs between vegetables.

Make the base

In a medium bowl, whisk together mayonnaise, sour cream, and 1/2 cup of the buttermilk until smooth.

Add minced chipotle peppers in adobo, lime juice, minced garlic, dried dill, and chopped chives. Stir to combine.

Season with kosher salt, black pepper, and honey (if using) to balance heat. If the dressing is too thick, whisk in remaining buttermilk, 1 tablespoon at a time, until you reach a creamy but dippable consistency.

Taste and adjust: add more chipotle for heat, more lime for brightness, or more buttermilk to thin. Transfer to a serving bowl, cover, and refrigerate at least 20 minutes to allow flavors to meld (up to overnight).

In a separate bowl, combine Greek yogurt and sour cream until smooth.

Fold in chopped fresh dill, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until evenly distributed.

If desired, drizzle 1 tsp olive oil over the top for a glossy finish. Cover and chill at least 15 minutes to let flavors develop (can be made several hours ahead).

Place chilled chipotle ranch and dill dip bowls onto the platter among the vegetables or set them at opposite ends of the board for balance.

Sprinkle chopped fresh chives or a few extra dill sprigs over the dips for garnish and place lemon wedges on the side for guests who want a citrus squeeze.

Serve immediately, or cover with plastic wrap and refrigerate for up to 6 hours. If storing longer, keep dips covered separately and the prepared vegetables slightly separated to avoid wilting.