These mini Veggie Cups are a perfect no-mess appetizer or snack for everything including baby showers, toddler birthday parties, and after school snacks. They're an individual appetizer that is fun, healthy, fresh and super simple to prep.
We like to pick a few different colored veggies to make them extra pretty. Serve with something fun like our Everything Bagel Seasoning Dip, Tzatziki Sauce, or keep it simple and go with plain Jane ranch dip.
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Mini Veggie Cups with Ranch
Any recipe that takes less than 20 minutes to prep and is versatile enough to be served at a bridal shower or after school snack is a winner in our book. These veggies in a cup are barely a recipe. There is absolutely no cooking involved—it’s all about presentation.
They are also no-mess and easy for people to pick up and walk around with, making them great for anyone from little ones to adults. Choose your favorite veggies from the store, farmer’s market or your very own garden.
And for more veggie appetizer recipes, try our Crescent Roll Veggie Pizza and our Holiday Veggie Tray.
Ingredients You Will Need
- Assorted Fresh Vegetables - some of our favorites include baby carrots, cherry tomatoes, celery, cucumbers and bell peppers but you can use any of your favorite types. We’ve given you even more suggestions below!
- Ranch Dressing - you can make your own, or buy it from the store. This would also taste great with another creamy dressing, such as Green Goddess, a yogurt vinaigrette or any type of hummus.
How to Make Veggie Dip
- Prep veggies. Wash, peel and slice your vegetables. They should be cut slightly taller than your serving cups. Once cut, let them dry on a paper towel.
- Arrange into cups. Pour about 2 tablespoons of ranch dressing into the bottom of each small cup, then arrange your veggies as desired. Enjoy!
More Serving Ideas and Tips
- Some other dressing ideas include our homemade Southwest Ranch Dressing, Everything Bagel Seasoning Dip or Pesto Ranch dressing.
- Cut your veggies so that they are slightly taller than your serving cups. If you are using smaller veggies, stick them with a toothpick!
- Use a variety of colors to make them extra pretty.
- Make sure and use veggies that are nice and fresh and don’t try and buy them too far in advance.
Frequently Asked Questions
Definitely! In fact, we recommend that you do. You can cut all of your veggies 1 day in advance and store them in separate airtight containers in the fridge. That way, you only need to assemble and serve on the day of.
The first rule of thumb should be to use what you can find that are fresh and tasty. You’ll also want to use vegetables that taste good when eaten raw, or lightly blanched, and that will easily slice into sticks or be skewered with a toothpick.
A few of my favorites include carrots, cherry tomatoes, celery, cucumbers, bell peppers, asparagus, jicama, green beans, sugar snap peas, and broccoli.
Veggie Cups Recipe
Ingredients
6-7 cups Assorted Vegetables including:
- Baby Carrots
- Cherry Tomatoes
- Celery
- Cucumbers
- Bell Peppers
- 1 cup Ranch Dressing
Instructions
- Wash, peel and slice your vegetables. They should be cut slightly taller than your serving cups. Once cut, let them dry on a paper towel.
- Pour about 2 tablespoons of ranch dressing into the bottom of each small cup, then arrange your veggies as desired. Enjoy!
Nutrition
More Simple Veggie Appetizers
- Guacamole
- Jalapeno Artichoke Dip
- Fiesta Corn Dip
- Cheese Filled Peppers
- Wedge Salad Kabobs
- Bacon and Jalapeno Stuffed Peppers
- More Appetizers
- More Veggies
These mini veggie dip cups take less than 20 minutes to prep and are versatile enough to be served at a bridal shower, BBQ or as an after school snack. They're fun, healthy, fresh and super simple to put together.
Sam
These veggie cups were so cute. Perfect for my son's birthday party!
Izzy
What a wonderful snack idea! I like that we can mix in whatever crunchy veggies we want too. Thanks for the recipe!