This crunchy veggie platter is a vibrant, colorful assortment of fresh, crisp vegetables served with a creamy herb dip and a tangy vinaigrette. It’s the perfect make-ahead appetizer for parties, game days, or a healthy snack board. The key to its success is the variety of textures and the two contrasting dips that make every bite interesting.
Ingredients
- 1 large cucumber (about 12 oz / 340 g), cut into 3-inch sticks
- 2 large carrots (about 8 oz / 225 g), peeled and cut into 3-inch sticks
- 2 celery ribs (about 4 oz / 115 g), cut into 3-inch sticks
- 1 red bell pepper (about 6 oz / 170 g), seeded and sliced into 1-inch wide strips
- 1 yellow bell pepper (about 6 oz / 170 g), seeded and sliced into 1-inch wide strips
- 1 cup (about 4 oz / 115 g) sugar snap peas, trimmed
- 1 cup (about 4 oz / 115 g) cherry tomatoes, halved
- 1 cup (about 4 oz / 115 g) broccoli florets, cut into bite-size pieces
- 1 cup (about 4 oz / 115 g) cauliflower florets, cut into bite-size pieces
- 1/2 cup (120 ml) sour cream (or Greek yogurt)
- 1/2 cup (120 ml) mayonnaise
- 1 tablespoon (15 ml) fresh lemon juice
- 1 small garlic clove, minced
- 1/4 cup (10 g) fresh dill, chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the vinaigrette: 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional)
Instructions
- Prepare the vegetables: wash and dry all vegetables thoroughly. Cut the cucumber, carrots, and celery into sticks about 3 inches long and 1/2 inch thick. Slice the bell peppers into strips. Trim the snap peas. Halve the cherry tomatoes. Cut the broccoli and cauliflower into small florets.
- Make the herb dip: in a small bowl, combine the sour cream, mayonnaise, lemon juice, garlic, dill, parsley, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to serve.
- Make the vinaigrette: in a small jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, and honey (if using). Shake well to emulsify. Season with a pinch of salt and pepper.
- Arrange the platter: on a large serving platter or cutting board, arrange the vegetable sticks, strips, florets, and tomatoes in separate piles or in a decorative pattern. Leave space in the center or at one end for the dips.
- Serve: place the herb dip and vinaigrette in small bowls and set them on the platter. Serve immediately, or cover and refrigerate for up to 4 hours before serving.
Tips
- Cut vegetables uniformly so they look neat and are easy to pick up. Aim for similar thickness for even dipping.
- Soak cut carrots, celery, and cucumber in ice water for 10 minutes before arranging to make them extra crisp. Pat dry thoroughly before serving.
- Make the dips ahead – they can be prepared up to 2 days in advance and stored in the fridge. The vinaigrette will separate; shake well before serving.
- Substitution: If you don’t have sour cream, use plain Greek yogurt for a tangier, lower-fat dip. For a vegan version, use plant-based yogurt and mayonnaise.
Serving Suggestions
Serve this platter as an appetizer at a barbecue, picnic, or potluck. It also works well as a light lunch with some pita bread or crackers. For a heartier spread, add some cheese cubes, olives, or hummus alongside.
Variations
- Add more vegetables: radishes, jicama, asparagus spears, or blanched green beans are all great additions.
- Change the dips: try a classic ranch dip, a spicy sriracha mayo, or a simple balsamic glaze instead of the vinaigrette.
- Make it a meal: add some grilled chicken or tofu skewers to turn the platter into a main course.
Storage and Reheating
Store leftover vegetables in an airtight container in the refrigerator for up to 3 days. The dips can be stored separately for up to 4 days. The vegetables are best served cold and crisp; do not reheat them. If they have softened, you can refresh them by soaking in ice water for 10 minutes before serving again.
Frequently Asked Questions
Can I use frozen vegetables? Yes, but they will be softer after thawing. For best results, use fresh vegetables for maximum crunch.
How far ahead can I assemble the platter? You can cut the vegetables up to 24 hours in advance and store them in a sealed container with a damp paper towel. Assemble the platter no more than 4 hours before serving to keep everything crisp.
What if I don’t have red wine vinegar? Use white wine vinegar, apple cider vinegar, or lemon juice instead. The flavor will be slightly different but still delicious.
Can I make this without the dips? Absolutely. The vegetables are delicious on their own, or you can serve them with hummus, guacamole, or any store-bought dressing.
How do I keep the vegetables from drying out? Cover the platter with plastic wrap or a damp cloth if you are not serving immediately. The dips should be covered as well.
Is it necessary to peel the carrots? No, you can scrub them well instead. Peeling makes them slightly more tender, but leaving the skin adds extra fiber and color.
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