Veggie Tray Recipe
fresh seasonal vegetables served with buttermilk ranch
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Ingredients
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Vegetables
Buttermilk Ranch Dressing
Method
Preparing the Vegetables
- 1
Wash the Vegetables
Thoroughly wash all vegetables under cold running water to remove any dirt or pesticides.
- 2
Cut the Carrots
Peel the carrots and slice them into sticks or rounds, about 1/4-inch thick.
- 3
Prepare the Cucumber
Slice the cucumber in half lengthwise and then cut into half-moon shapes, about 1/4-inch thick.
- 4
Slice the Bell Peppers
Remove the seeds and membranes from the bell peppers, then slice them into strips.
- 5
Prepare the Cherry Tomatoes
Leave the cherry tomatoes whole; they can be served as is.
- 6
Cut the Celery
Wash and cut the celery stalks into 3-4 inch pieces.
- 7
Slice the Radishes
Wash the radishes and slice them into thin rounds.
Making the Buttermilk Ranch Dressing
- 8
Combine Ingredients
In a large mixing bowl, combine buttermilk, mayonnaise, sour cream, garlic powder, dried dill, onion powder, salt, black pepper, and lemon juice.
- 9
Mix Well
Whisk the ingredients together until smooth and creamy. Adjust seasoning to taste.
- 10
Chill the Dressing
Cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembling the Veggie Tray
- 11
Arrange the Vegetables
On a large serving platter, artfully arrange the prepared vegetables in separate sections for visual appeal.
- 12
Serve with Dressing
Place the chilled buttermilk ranch dressing in a small bowl in the center of the veggie tray for dipping.