Garden Veggie Tray Recipe
Choice of ranch or bleu cheese. Serves 12 to 15.
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Ingredients
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Vegetables
Dips
Method
Preparation
- 1
Prepare the Vegetables
Wash all vegetables thoroughly under cold water. Peel the carrots and cut them into sticks. Trim the ends of the celery and cut into sticks. Halve the cherry tomatoes. Slice the cucumber into rounds. Remove the stems and seeds from the bell peppers, then cut into strips. Cut the broccoli into bite-sized florets. Trim the ends of the radishes.
- 2
Arrange the Veggies
On a large serving platter or tray, arrange the cut vegetables in an aesthetically pleasing manner. You can group similar colors together or create a rainbow effect for visual appeal.
Serving
- 3
Prepare the Dips
In small bowls, pour the ranch dressing and bleu cheese dressing. Place them on the platter alongside the arranged vegetables.
- 4
Serve
Serve the garden veggie tray immediately. Encourage guests to dip the vegetables into the chosen dressing. This dish is best enjoyed fresh and can be served as an appetizer or side dish.