Veggie Platter

For a healthy appetizer recipe that will inspire everyone to eat vegetables (and enjoy them!), serve my easy Veggie Platter. This party snack idea is customizable and ready to share in just 10 minutes.

Course Appetizer

Cuisine American

Prep Time 10

Total Time 5

Servings servings

Calories 55kcal

Author Meggan Hill

Ingredients

Dill dip homemade or store-bought, for serving (see note 1)
1 (16-ounce) bag baby carrots
1 bunch celery leafy tips and bases removed, cut into 3-inch sticks
1 (12-ounce) bag broccoli florets
1 (12-ounce) bag cauliflower florets
1 pint cherry tomatoes
1 (8-ounce) bag sugar snap peas
2 medium cucumbers sliced on the bias
6 ounces green beans trimmed
3 watermelon radishes or regular radishes, sliced
6 ounces baby bell peppers assorted colors

US Customary - Metric

Instructions

On a large board or serving platter, create some anchor points with dill dips or your other favorite dips.
Add piles of baby carrots, celery, broccoli, and cauliflower. Fill in gaps with tomatoes, snap peas, cucumbers, green beans, radishes, and baby bell peppers.

Video

Notes

Homemade Easy Dill Dip: To make this better-than-store-bought dip recipe, in a medium bowl, combine 1 ½ cups sour cream, 2/3 cups mayonnaise, 2 tablespoons, 2 tablespoons dried dill weed, 2 tablespoons dried minced onion, 2 tablespoons dried parsley flakes, and 1 teaspoon celery salt. Cover and refrigerate for 30 minutes to let flavors meld. This makes 2 ¼ cups dip, enough to serve about 10 adults.
Fresh veggies: Since they can be crafted into easily scoopable shapes and are crowd-pleasers, I recommend a mix of carrots, celery, broccoli, cauliflower, cherry tomatoes, sugar snap peas, cucumbers, green beans, watermelon radishes, baby bell peppers (or a selection of your favorites from that list). For bonus points and to save money while eating nature’s best, customize the selection to the season. Check out my produce guide for the month you plan to make this easy appetizer recipe, then adjust accordingly to highlight the items that are in season.
Yield: Aim for about 1 cup or more of vegetables and about 2 to 4 tablespoons of dip per person. This tray will easily serve 10.
Storage: This is a cold platter, so keep it chilled in the refrigerator until you're ready to party.
Make ahead: Yes, please. Make the dip and cut the vegetables the day before and the ingredients will have a chance to mingle and get really flavorful.

Nutrition