Little Sprout Veggie Platter (Printable Version)

Fresh veggies arranged with a creamy herb dip, ideal for healthy snacking or gatherings.

# Needed Ingredients:

→ 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 sliced radishes

→ 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

# Steps:

01 - Rinse all vegetables thoroughly under cool water. Pat dry and arrange in an attractive display on a large serving platter, grouping by color and type for visual appeal.
02 - In a medium mixing bowl, combine Greek yogurt, mayonnaise, chopped parsley, chives, tarragon, basil, minced garlic, optional anchovy fillets, lemon juice, and Dijon mustard. Whisk until smooth and fully incorporated.
03 - Taste the mixture and adjust seasoning with salt and pepper as needed. Whisk until well-blended and creamy.
04 - Transfer the Green Goddess dip to a small serving bowl and position in the center of the vegetable platter. Serve immediately or cover and refrigerate until service.

# Expert Advice:

01 -
  • It comes together in 20 minutes with zero cooking, which means more time actually enjoying your guests instead of sweating in the kitchen.
  • The Green Goddess dip tastes restaurant-quality but costs a fraction of the price, and somehow makes even pickiest eaters reach for seconds.
02 -
  • Let the dip sit in the refrigerator for at least 30 minutes before serving—the flavors bloom and meld into something far greater than their individual parts.
  • Fresh herbs matter tremendously here; dried herbs will taste like disappointment, so don't even think about making that substitution.
03 -
  • Make the dip a full day ahead; the flavors deepen overnight and you'll have one less thing to worry about when guests arrive.
  • If your parsley or chives are looking tired, soak them in ice water for 15 minutes before chopping—they'll perk up and taste fresher.
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