Veggie Cups Recipe
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 are fun, healthy, fresh and super simple to prep.
Servings: 8 servings
Calories: 233kcal
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!
Notes
Make-ahead tips: 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.
Nutrition
Calories: 233kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 392mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6943IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg