Little Sprout Veggie Platter (Print View)

Colorful fresh vegetables served with a creamy herb dip, perfect for parties or healthy snacks.

# Components:

→ 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

# Directions:

01 - Wash all vegetables thoroughly under cold running water. Pat dry with paper towels. Arrange baby carrots, snap peas, halved cherry tomatoes, cucumber slices, broccoli florets, cauliflower florets, sliced yellow bell pepper, and sliced radishes attractively on a large serving platter.
02 - In a medium bowl, combine 1 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons fresh parsley, 2 tablespoons fresh chives, 2 tablespoons fresh tarragon, 1 tablespoon fresh basil, 1 minced garlic clove, 2 finely chopped anchovy fillets if using, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk together until smooth and well-combined.
03 - Taste the dip and adjust seasoning with salt and pepper as needed. Whisk until fully incorporated and creamy.
04 - Transfer the Green Goddess dip to a small serving bowl and place in the center of the vegetable platter. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Kids actually eat their vegetables when the dip is this creamy and herb-forward, no negotiation required.
  • It comes together in minutes, making it perfect for last-minute gatherings or when you need something healthy on the table fast.
  • The dip tastes like you spent hours on it, but it's honestly just whisking a few ingredients together.
02 -
  • Don't prep vegetables more than a few hours ahead or they'll lose their snap and start looking tired; last-minute assembly pays off.
  • If your dip tastes flat or boring, you're probably under-seasoning it—start with what seems like too much salt and pepper, then taste as you go.
03 -
  • Keep a small spoon next to the dip so people can serve themselves without double-dipping—it keeps everything sanitary and the dip looking pristine.
  • If the dip gets a little stiff from being in the refrigerator, whisk in a tablespoon of milk or water to loosen it back up without changing the flavor.
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