Crudite Tray Recipe

Wash and prep

Wash all vegetables thoroughly under cold water. Trim carrot ends and peel if desired. Cut carrots into 3–4 inch sticks. Slice cucumbers into long sticks or rounds, depending on preference.

Cut peppers and florets

Remove stems, seeds, and membranes from red and yellow bell peppers and cut into long strips roughly the same length as carrot sticks. Break broccoli and cauliflower into bite-sized florets. Trim snap pea strings if needed.

Halve cherry tomatoes if large, and slice radishes thinly. Arrange all vegetables on a large platter or tray grouped by type for an attractive presentation. Keep refrigerated while preparing dips if not serving immediately.

Blend ingredients

Place roasted red peppers, softened cream cheese, Greek yogurt, mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and black pepper in a food processor or blender. Process until smooth and creamy, about 45–60 seconds. Scrape down sides once and process again to ensure even texture.

Adjust seasoning

Taste and adjust salt, pepper, or lemon juice to preference. If dip is too thick, add up to 1 tablespoon water or olive oil to reach desired consistency.

Transfer dip to a serving bowl. Drizzle the top with 1 teaspoon extra-virgin olive oil and optionally sprinkle a pinch of smoked paprika or chopped parsley for color. Refrigerate until serving if made ahead.

Combine base

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add seasonings and herbs

Whisk in chopped dill, chives, parsley, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning — add more buttermilk if you want a thinner pourable dressing, or more sour cream/mayo for a thicker dip.

Cover and chill at least 30 minutes to let flavors meld. Stir again before serving and sprinkle with extra chopped herbs if desired.

Place the two dips in small bowls and set them on the prepared tray. Arrange vegetables around the dips in groups and alternate colors for visual appeal. Garnish the ranch with extra chopped herbs and the roasted red pepper dip with a drizzle of olive oil and a sprinkle of paprika.

Serve chilled or at cool room temperature. Provide small tongs or cocktail picks for guests. Leftover dips keep covered in the refrigerator for up to 4 days; prepared cut vegetables are best consumed within 24–48 hours.