Beginners Veggie Tray And Ranch Dip Recipes

RANCH DIP WITH VEGETABLES

Ranch Dip with Vegetables image

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Categories Condiment/Spread Dairy Vegetable No-Cook Kid-Friendly Quick & Easy Gourmet Small Plates

Yield Serves 12 children

Number Of Ingredients 12

Ingredients

3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1 1/2 cups grape or cherry tomatoes (9 oz)

Steps:

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with vegetables.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

How to Make the Best Veggie Tray (People Actually Want to Eat) image

Provided by Natalie Clark

Time 15m

Number Of Ingredients 12

Ingredients

Red bell peppers
Tomatoes
Radishes
Carrots
Orange bell peppers
Yellow bell peppers
Baby corn
Celery
Cucumbers/English cucumbers
Snap peas
Jicama
Olives, black or other colors

Steps:

Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.

BEGINNER'S VEGGIE TRAY AND RANCH DIP

Beginner's Veggie Tray And Ranch Dip image

This is very easy veggie tray and great for the beginner cook to start learning prep skills. Here are some net pics for ideas.

Provided by Jeanne Benavidez @jeanneben

Categories Vegetable Appetizers

Number Of Ingredients 21

Ingredients

1 - (16 oz) container sour cream
1 package(s) hidden valley ranch dip mix
VEGETABLE SUGGESTIONS
- celery
- sliced carrots,or baby carrots
- cucumbers, washed and sliced
- green onions
- broccoli florets
- cauliflower, small florets
- cherry tomatoes
- radishes
- zucinni squash
- yellow crooked neck squash
- red onion, sliced
- colored bell peppers or any sweet pepper
- black and green olives
- baby dill pickles and baby sweet pickles
- mushrooms, fresh
- pickled onions
- pickled okra
- pickled baby corn

Steps:

Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
WASH ALL FRESH VEGGIES and pat dry with paper towels.
Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
Cauliflower - Treat this the same as you did your broccoli.
Cherry Tomatoes - Just wash these and pat dry.
Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
Drain any pickled item used and pat dry.
Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
Cover with plastic wrap and refrigerate until ready to serve.

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