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Ingredients
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Vegetable Crudités
Peppercorn Ranch Dip
Method
Preparing the Vegetable Crudités
- 1
Wash and Cut Vegetables
Thoroughly wash each vegetable under cold running water. Peel the carrots and cut them into sticks. Cut the celery into 3-inch sticks. Slice the cucumber into rounds or sticks, depending on preference. Core and slice the bell peppers into strips. Trim the radishes and cut them in half if desired. Rinse the cherry tomatoes and set aside. Cut broccoli into small florets.
- 2
Arrange the Vegetables
On a large serving platter, artistically arrange the prepared vegetables in sections or in a colorful pattern to make it visually appealing. Make sure to leave some space in the center for the dip.
Making the Peppercorn Ranch Dip
- 3
Combine the Ingredients
In a medium bowl, combine the mayonnaise and sour cream. Mix well until smooth.
- 4
Add Seasonings
Add the dried dill, garlic powder, onion powder, and crushed black peppercorns to the mayonnaise mixture. Stir well to combine. Taste the dip and add salt to adjust the flavor as needed.
- 5
Chill the Dip
Cover the bowl with plastic wrap or a lid and refrigerate the dip for at least 30 minutes to let the flavors meld. This enhances the taste.
- 6
Serve
Once the dip is chilled, place it in the center of the vegetable platter. Serve the vegetable crudités with the peppercorn ranch dip on the side.