Little Sprout Veggie Platter (Printable)

Fresh veggies served with a creamy herb dip, perfect for healthy gatherings or snacks.

# What you'll need:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup snap peas
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber slices
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 1 yellow bell pepper, sliced
08 - 1 cup radishes, sliced

→ Green Goddess Dip

09 - 1 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 2 tablespoons fresh tarragon, chopped
14 - 1 tablespoon fresh basil, chopped
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely chopped (optional)
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

# Method:

01 - Wash all vegetables thoroughly under cold running water and pat dry. Arrange baby carrots, snap peas, cherry tomato halves, cucumber slices, broccoli florets, cauliflower florets, bell pepper slices, and radish slices attractively on a large serving platter.
02 - In a medium mixing bowl, combine Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, minced garlic, anchovy fillets if desired, lemon juice, and Dijon mustard. Whisk together until smooth and evenly combined, then season with salt and pepper to taste.
03 - Transfer the Green Goddess dip to a small serving bowl and position it in the center of the vegetable platter.
04 - Present immediately, or cover with plastic wrap and refrigerate until service. Serve chilled.

# Expert Advice:

01 -
  • Kids actually want to eat their vegetables when they're arranged this way and dipped in something this creamy and flavorful.
  • It comes together in twenty minutes flat, making it perfect for unexpected guests or last-minute party prep.
  • The Green Goddess dip works for almost any vegetable, and honestly tastes incredible on crackers or bread too.
02 -
  • Don't chop the fresh herbs too far in advance or they'll start to oxidize and turn dark, which affects both flavor and appearance.
  • If you're using anchovy fillets, chop them incredibly finely so they dissolve into the dip rather than creating noticeable chunks that some people might find off-putting.
  • Pat your vegetables completely dry before arranging, or any moisture will dilute the dip and make things soggy.
03 -
  • If you're making this vegan, use cashew cream or silken tofu blended with lemon juice instead of yogurt and mayo, and you'll barely notice the difference.
  • The dip actually tastes better the next day after the herbs have fully infused, so don't hesitate to make it a few hours ahead.
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