Veggie Tray Recipe

Wash and dry

Rinse all vegetables under cold running water. Use a vegetable brush on cucumbers and carrots if desired. Pat dry with clean towels or use a salad spinner for cucumbers and tomatoes.

Trim and cut carrots

If using full-size carrots instead of baby carrots, peel if desired and cut into 3–4-inch sticks about 1/2 inch thick. Transfer to a bowl of ice water for 10 minutes if you want extra crispness, then drain and dry.

Prepare celery

Trim the ends of each celery stalk, remove any tough strings, and cut into 3-inch sticks. Place in cold water briefly to crisp if desired, then drain and pat dry.

Slice cucumber

Slice the English cucumber into 1/2-inch rounds. If using a regular cucumber with thicker skin, you may peel partially or fully before slicing. Pat slices dry to avoid diluting the dip.

Prep tomatoes and pepper

If using cherry or grape tomatoes, leave whole or halve if large. If using a red bell pepper, remove seeds and ribs and slice into strips about 1/2 inch wide.

Combine base

In a medium bowl, whisk together mayonnaise and sour cream (or Greek yogurt) until smooth.

Add buttermilk and seasonings

Whisk in buttermilk until the mixture reaches a dip consistency. Stir in parsley, chives, dried dill, garlic powder, onion powder, salt, pepper, and lemon juice if using. Taste and adjust seasoning—add more salt, pepper, or lemon as needed.

Chill

Cover the dip and refrigerate for at least 30 minutes to let flavors meld (up to 24 hours). If you need it immediately, let it rest 10–15 minutes.

Choose a platter or shallow tray. If you want the vegetables to stay extra cold, spread a layer of crushed ice or place a shallow bowl of ice on the platter and set a small serving bowl for the ranch on top of the ice.

Arrange vegetables attractively around the bowl of ranch. Group like vegetables together (carrots, celery, cucumber slices, tomatoes, and optional pepper strips) in sections or in concentric rings. Fan cucumber slices slightly for visual interest.

Garnish the ranch with a sprinkle of chopped chives or parsley and a few whole parsley sprigs on the platter. Serve immediately. Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days; keep cut vegetables separate and consume within 2–3 days for best texture.