Vegetable Platter Recipe
A variety of seasonal vegetables served with a choice of dips.
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Ingredients
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Vegetables
Dips
Method
Preparation of Vegetables
- 1
Prepare Carrots
Wash and peel the carrots, then slice them into sticks or rounds of about 1/4 inch thickness.
- 2
Prepare Cucumbers
Wash the cucumbers and slice them into rounds or sticks, making sure they are about 1/4 inch thick.
- 3
Prepare Bell Peppers
Wash the bell peppers, remove the seeds and core, then slice them into thin strips.
- 4
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole for serving.
- 5
Prepare Broccoli
Wash the broccoli florets and trim them to bite-sized pieces.
- 6
Prepare Radishes
Wash the radishes and slice them into halves or quarters, depending on their size.
- 7
Prepare Celery
Wash the celery sticks and cut them into 3-inch lengths.
Preparation of Dips
- 8
Prepare Hummus
If using store-bought, simply place the hummus in a serving bowl. If making homemade, blend cooked chickpeas, tahini, lemon juice, garlic, and olive oil until smooth.
- 9
Prepare Ranch Dressing
If using store-bought, pour the ranch dressing into a serving bowl. For homemade, mix together mayonnaise, sour cream, buttermilk, and ranch seasoning until well combined.
- 10
Prepare Guacamole
Mash ripe avocados and mix with lime juice, salt, diced tomatoes, and chopped onions for a fresh guacamole.
- 11
