Veggie & Ranch Dip Tray Recipe

Wash all vegetables thoroughly under cold running water. Use a vegetable brush for bell peppers if needed.

Trim the ends of the baby carrots if desired; leave whole for bite-size snacking.

Slice cucumbers into 1/4- to 1/2-inch rounds or half-moons if using larger English cucumber; place in a bowl and pat dry.

Halve cherry tomatoes if preferred, or leave whole. Dry on paper towels to avoid excess moisture on the tray.

Core and seed bell peppers, then slice into 1/2-inch-wide strips. Keep colors separated for visual appeal.

Trim and cut celery into 3-inch sticks. Trim snap peas if needed by removing strings.

Arrange prepared vegetables on a large serving platter or divided tray in sections or in color patterns to make the tray attractive. Keep space in center for the dip bowl.

Combine base

In a medium mixing bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth and fully combined.

Thin and season

Whisk in 1/4 cup buttermilk to reach a thick-but-dippable consistency. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper; whisk to incorporate.

Add herbs and brightness

Fold in 2 tbsp finely chopped fresh chives, 1 tbsp finely chopped fresh parsley, and 1 tbsp finely chopped fresh dill (or 1 tsp dried dill). Stir in 1 tsp lemon juice if using to brighten flavors.

Taste the dip and adjust seasoning: add up to another 1/4 tsp salt or a pinch more pepper as needed. If the dip is too thick, whisk in additional buttermilk, 1 tsp at a time, until desired consistency is reached.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. For best flavor, refrigerate 2 hours. If pressed for time, you may serve immediately, but chill is recommended.

Before serving, give the dip a quick stir, taste and adjust seasoning again, and transfer to a small serving bowl. Sprinkle with extra chopped chives and a light dusting of smoked paprika if using.

Place the bowl of ranch dip in the center of the arranged vegetables or at one end of the tray. If using multiple bowls, split dip into two smaller bowls for easy access.

Arrange pita chips or crackers in a separate section of the tray or in a small bowl alongside the vegetables.

Garnish the dip with the reserved chopped chives and a light dusting of smoked paprika for color. Optionally, drizzle a few drops of olive oil over the dip for sheen.

Serve immediately, or cover and refrigerate the assembled tray for up to 2 hours before serving. Leftover dip will keep in an airtight container in the refrigerator for up to 4 days; sliced vegetables can be stored separately wrapped in paper towels in a sealed container for up to 3 days.