Description
A vibrant and simple vegetable platter featuring fresh seasonal veggies and two delicious dips, perfect for a stress-free Thanksgiving appetizer.
Ingredients
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
2 carrots, peeled and sliced into sticks or rounds
1 cucumber, sliced into rounds or sticks
1 cup cherry tomatoes
1 bell pepper (any color), sliced into strips
1 cup ranch dressing
1 cup hummus
Instructions
Step 1: Wash all vegetables thoroughly under cold running water. Pat them dry completely with paper towels or use a salad spinner.
Step 2: Cut the broccoli and cauliflower into bite-sized florets. Slice the carrots, cucumber, and bell pepper into desired shapes (sticks or rounds work well for dipping).
Step 3: Arrange the prepared vegetables attractively on a large platter or serving board. Group similar colors together or create a rainbow effect for visual appeal.
Step 4: Pour the ranch dressing and hummus into separate small bowls and place them strategically on the platter, nestled among the vegetables. Serve immediately or cover and refrigerate until ready to serve.
Notes
For extra crunch and variety, consider adding celery sticks, snap peas, or radishes. You can prepare the vegetables a day ahead and store them in airtight containers in the refrigerator, assembling the platter just before serving for ultimate freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup veggies with dip
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
