Veggie Tray Recipe
QTY 20 - 25 servings | Served with ranch.
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Ingredients
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Vegetables
Ranch Dressing
Method
Preparing the Vegetables
- 1
Wash and Prepare Vegetables
Thoroughly wash all the vegetables under cold water to remove any dirt or pesticides.
- 2
Cut the Carrots
Peel the carrots and cut them into sticks of about 3 inches long and 1/4 inch thick.
- 3
Prepare the Celery
Trim the ends of the celery stalks and cut them into sticks of about 3 inches long.
- 4
Slice the Cucumber
Slice the cucumber into rounds about 1/4 inch thick.
- 5
Prepare Cherry Tomatoes
Leave cherry tomatoes whole, but rinse them thoroughly.
- 6
Cut Bell Peppers
Remove the seeds and membranes from the bell peppers, then cut them into strips or bite-sized pieces.
- 7
Trim Radishes
Trim the tops and tails of the radishes. You can slice them in half or leave them whole.
Making the Ranch Dressing
- 8
Mix the Base
In a medium bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth.
- 9
Add Seasonings
Add the dried dill, garlic powder, onion powder, salt, and black pepper to the mixture. Whisk until well combined.
- 10
Adjust Seasoning
Taste the dressing and adjust the salt and black pepper to your preference.
Assembling the Veggie Tray
- 11
Arrange the Vegetables
On a large serving platter or tray, neatly arrange all the prepared vegetables in sections for easy access.
- 12
Serve with Ranch Dressing
Transfer the ranch dressing to a small serving bowl and place it in the center of the vegetable tray. Serve immediately.