Veggie Platter Recipe
Served with house-made Buttermilk Ranch
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Ingredients
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Veggies
Buttermilk Ranch Dressing
Method
Preparing the Veggies
- 1
Wash and Cut the Vegetables
Thoroughly wash all the vegetables under cold running water. Peel the carrots and cut them into sticks. Cut the celery into 4-inch pieces. Slice the cucumber into rounds. Halve the cherry tomatoes. Remove the seeds from the bell pepper and slice it into strips. Cut the radishes in half if they are large.
- 2
Arrange the Veggies
On a large serving platter, arrange the cut vegetables in sections or groups. You can create a visually appealing display by alternating colors and shapes.
Preparing the Buttermilk Ranch Dressing
- 3
Combine the Ingredients
In a medium mixing bowl, combine the buttermilk, mayonnaise, and sour cream. Whisk together until smooth and well blended.
- 4
Add Seasonings
Add the garlic powder, onion powder, dried dill, salt, black pepper, and lemon juice to the buttermilk mixture. Whisk until all ingredients are fully incorporated.
- 5
Chill the Dressing
Cover the bowl with plastic wrap or transfer the dressing to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.