Wash all vegetables thoroughly. Peel and trim carrots if needed. Trim celery and cut into sticks about 3–4 inches long. Slice cucumbers into rounds or half-moons. Trim broccoli and cauliflower into bite-size florets. Slice bell peppers into uniform 3–4 inch strips. Halve radishes if large. Rinse and drain cherry tomatoes and snap peas.

Blanch (optional)

If you prefer slightly tender broccoli and cauliflower, bring a pot of salted water to a boil. Blanch broccoli and cauliflower florets 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Arrange on tray

Choose a large platter or wooden board. Place dips in small bowls and position them on the tray. Arrange vegetables around the dips in groups or alternating colors for visual appeal (for example, carrots, celery, cucumbers, cherry tomatoes, snap peas, bell peppers, broccoli, cauliflower, radishes). Garnish with sprigs of fresh parsley. Keep chilled until serving.

Dips for Vegetables

Place hummus, ranch dip, and tzatziki in small serving bowls. For presentation, drizzle a little olive oil and a sprinkle of paprika or chopped parsley on hummus. Chill until serving. Provide small spoons or spreaders with each bowl.

Chips & Salsa

Make salsa

Combine diced tomatoes, finely diced red onion, minced jalapeño (taste and remove seeds to reduce heat), and chopped cilantro in a medium bowl. Add lime juice, olive oil, salt, black pepper, and optional ground cumin. Stir gently to combine. Taste and adjust salt, lime, or jalapeño as needed. For best flavor, let salsa sit 10–15 minutes at room temperature to allow flavors to meld.

Serve chips

Place tortilla chips in a large bowl or fan them around the salsa bowl on a platter. Keep extra chips in a sealed container to maintain crispness until serving.