Holiday Veggie Tray Recipe
This holiday veggie tray is full of crisp and colorful veggies, served with homemade ranch dressing on the side. It’s the perfect appetizer to serve at your next holiday party or gathering.
Servings: 20 people
Calories: 212kcal
Ingredients
- 1 pound carrots cut into sticks
- 1 pound celery cut into sticks
- 1/2 pound radishes sliced
- 1/2 pound snap peas blanched
- 1/2 pound cucumbers sliced
- 1/2 pound bell peppers cut into sticks
- 1 pound cherry tomatoes
Homemade Buttermilk Ranch Dressing
- 2 teaspoon dried dill
- 1 teaspoon dried chives
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
Instructions
- Wash and cut all vegetables and arrange on a platter as desired.
- In a blender, add the dried dill, dried chives, onion powder, garlic powder, black pepper, mayo, and buttermilk. Blend on high until smooth.
- Use immediately or transfer to an airtight container and store in the refrigerator for up to 4 days. Enjoy!
Notes
Storing the dip: Store any leftover dip in an airtight container in the fridge for up to 4 days.
Storing the veggies: Wrap any leftover veggies in plastic wrap and store in the refrigerator for up to 3 days.
Nutrition
Calories: 212kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1926mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg