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Creamy Greek Yogurt Ranch Veggie Dip Board

greek yogurt ranch veggie dip board - featured image
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A simple, healthy, and beautiful veggie dip board featuring a creamy homemade Greek yogurt ranch dip. Perfect for snacking, parties, or getting more vegetables into your diet without feeling like you’re trying.

Ingredients

Scale
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper
  • 1 cup cherry tomatoes (halved if large)
  • 1 cup baby carrots (or regular carrots, cut into sticks)
  • 1 cup cucumber slices (English cucumber works best)
  • 1 cup bell pepper strips (mix of red, yellow, and orange)
  • 1/2 cup snap peas or snow peas (ends trimmed)
  • 1/2 cup radishes (sliced thin)
  • 1/2 cup celery sticks
  • 1/2 cup broccoli florets (small, bite-sized pieces)
  • Optional: 1/4 cup fresh dill or parsley for garnish

Instructions

  1. Make the dip first. In a medium mixing bowl, combine the Greek yogurt, sour cream, and fresh lemon juice. Whisk until smooth and creamy.
  2. Add the seasonings. Sprinkle in the garlic powder, onion powder, dried dill, dried chives, dried parsley, salt, and pepper. Whisk again until everything is evenly distributed. Taste and adjust seasoning as needed.
  3. Let the dip rest. Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes (optional but recommended for best flavor).
  4. Prep your vegetables. Wash all produce thoroughly and pat dry with a clean kitchen towel or paper towels.
  5. Cut the vegetables. Slice cucumbers into thick rounds or half-moons. Cut bell peppers into strips. Halve cherry tomatoes if large. Slice radishes into thin rounds. Cut carrots into sticks. Break broccoli into small florets. Trim ends off snap peas.
  6. Arrange the board. Place a small serving bowl in the center of a large wooden board or serving platter. Spoon the chilled dip into the bowl. Arrange vegetables in small clustered groups around the dip bowl.
  7. Garnish and serve. Sprinkle fresh dill or parsley over the dip and scatter a few sprigs around the board. Serve immediately, or cover and refrigerate for up to an hour before serving.

Notes

Full-fat or 2% Greek yogurt is recommended for best texture. Dry vegetables thoroughly to prevent soggy dip. Let dip rest in fridge for at least 30 minutes for best flavor. For dairy-free version, use thick coconut or almond milk yogurt and dairy-free sour cream. For spicy ranch, add 1/2 teaspoon smoked paprika and a pinch of cayenne pepper.

Nutrition

Keywords: veggie dip board, Greek yogurt ranch, healthy snack, vegetable platter, party appetizer, easy appetizer, gluten-free, low-carb

Find it online: https://rowanrecipes.com/creamy-greek-yogurt-ranch-veggie-dip-board-easy-healthy-and-best/