Veggie Tray Recipe

Wash and dry

Rinse all vegetables under cold running water. Pat dry with clean towels or use a salad spinner for leafy pieces. Dry vegetables help the dip adhere and keep the tray from getting watery.

Trim and cut

Trim celery into 3–4 inch sticks. If using large cucumbers, slice into 1/4-inch rounds; if mini cucumbers, halve lengthwise. Core and seed bell peppers, then cut into 3–4 inch strips. Cut broccoli and cauliflower into bite-size florets. Trim the ends of baby carrots if needed. Remove stems from cherry tomatoes if desired.

Blanch (optional)

If you prefer slightly tender broccoli and cauliflower, blanch: bring a medium pot of salted water to a boil, add florets for 1 minute, then transfer immediately to an ice bath to stop cooking. Drain and dry thoroughly before arranging.

Arrange on tray

Select a large platter or rimmed baking sheet. Arrange vegetables in groups or in color sections for an attractive presentation, leaving space in the center or at one end for the dipping sauce. Keep similar textures grouped (e.g., crunchy sticks together) and balance colors across the tray.

In a medium bowl, combine the mayonnaise and sour cream until smooth.

Whisk in the buttermilk a little at a time until you reach a thick but scoopable consistency (about 1/2 cup). Add more buttermilk if you prefer a thinner dip.

Stir in chopped parsley and chives, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice until evenly distributed.

Taste and adjust seasoning: add a pinch more salt, pepper, or lemon juice as needed. If you prefer a fresher herb flavor, add another teaspoon of fresh chives or parsley.

Cover and refrigerate at least 20 minutes to allow flavors to meld. If making ahead, refrigerate up to 3 days; stir well before serving.

Spoon the chilled ranch dip into a bowl or small serving dish and place it in the center or at one end of the tray.

Fan or pile the prepared vegetables around the dip, keeping colors and shapes visually appealing. Place optional pita chips or crackers in a separate section so they stay crisp.

Garnish the dip with a sprinkle of chopped chives or a small sprig of dill/parsley. Serve immediately or cover and refrigerate for up to 4 hours. If refrigerated longer, let the vegetables come to cool-room temperature for 10–15 minutes before serving for best flavor.