Little Sprout Veggie Platter (Printable)

Fresh vegetable assortment served with creamy, herb-packed Green Goddess dip, perfect for parties or snacks.

# Components:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup snap peas
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber slices
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 1 yellow bell pepper, sliced
08 - 1 cup radishes, sliced

→ Green Goddess Dip

09 - 1 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 2 tablespoons fresh tarragon, chopped
14 - 1 tablespoon fresh basil, chopped
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely chopped (optional)
17 - 1 tablespoon lemon juice
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

# Method:

01 - Wash all vegetables thoroughly under running water. Pat dry with paper towels. Arrange baby carrots, snap peas, halved cherry tomatoes, cucumber slices, broccoli florets, cauliflower florets, sliced yellow bell pepper, and sliced radishes on a large serving platter in an organized and visually appealing pattern.
02 - In a medium mixing bowl, combine 1 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons fresh parsley, 2 tablespoons fresh chives, 2 tablespoons fresh tarragon, 1 tablespoon fresh basil, 1 minced garlic clove, optional anchovy fillets, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Season with salt and pepper. Whisk ingredients together until smooth and fully incorporated.
03 - Transfer the prepared Green Goddess dip to a small serving bowl. Position the dip bowl in the center of the vegetable platter.
04 - Serve the platter immediately. Alternatively, cover with plastic wrap and refrigerate until ready to serve.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, making it perfect for when you need something impressive without the stress.
  • The dip is so good that even vegetable skeptics find themselves reaching back for another carrot stick.
  • Everything is naturally gluten-free and vegetarian, so it works for almost any crowd you're feeding.
  • You can prep it ahead and it actually tastes better the next day as the herbs have time to mingle.
02 -
  • The dip thickens slightly as it sits, so if you make it the night before and it seems too thick, just whisk in a tablespoon of milk to loosen it back up.
  • Don't skip the lemon juice because it's what keeps the green color vibrant and prevents the herbs from oxidizing and turning brown or dull.
03 -
  • Keep your vegetables ice cold by storing them in the fridge until the last possible moment, and if you're serving outdoors on a warm day, nestle your serving platter into a larger bowl filled with ice.
  • If you don't have tarragon, substitute with fresh dill or even a touch of mint, but don't skip the anchovy fillets because they're what elevates this from tasting like basic ranch to something restaurant-quality.
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