There’s something quietly celebratory about a bright, well-arranged veggie platter: the crisp snap of a celery stalk, the sweet juiciness of a cherry tomato, the earthy aroma of freshly cut bell pepper. This Veggie Platter with Two Dips delivers crunchy textures, clean vegetal sweetness, and the creamy, savory contrast of ranch and hummus—each bite a little bright, a little comforting. It’s the kind of dish that invites conversation and lightens a table, whether you’re setting out appetizers for a weekend gathering, packing a picnic, or building healthy habit-friendly snacks for the week ahead.
Serve it when you want something pretty and effortless: potlucks, holiday gatherings, a casual weeknight movie spread, or a late-morning brunch. It’s equally at home on a cozy afternoon as a crunchy, guilt-free nibble while you sip coffee. Simple to assemble and infinitely customizable, this platter brings color, crunch, and balance to any occasion.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 20 minutes
- Servings: 6 (as an appetizer/snack)
- Difficulty Level: Easy
Nutrition Highlights
Per serving (approximate, based on one platter divided into 6 portions):
- Calories: ~200 kcal
- Protein: ~4 g
- Carbohydrates: ~19 g
- Fat: ~13 g
- Fiber: ~5.5 g
- Sodium: ~280 mg (varies widely by dip brand)
Notes on accuracy and sources:
- Vegetable nutrition values were estimated from USDA FoodData Central entries for raw carrots, cucumbers, bell peppers, cherry tomatoes, and celery. Hummus and ranch values were estimated against typical USDA/label values (USDA FoodData Central) and common product nutrition facts.
- For context on fiber and vegetable health benefits, see guidance from the Mayo Clinic and CDC on daily fiber intake and the role of vegetables in a healthy diet. These figures are approximate and will vary with exact brands, portion sizes, and whether dips are homemade or store-bought—always check labels for precise values.
Perfect For…
- Casual entertaining and potlucks: A veggie platter reads as thoughtful without requiring hours of work. It’s a crowd-pleaser that sits well alongside heavier dishes.
- Healthy snacking and meal prep: Quick to assemble and easy to portion into lunchboxes or snack containers for the week.
- Balancing a menu: The cooling creaminess of ranch and the savory richness of hummus bring contrast to grilled meats, cheeses, or spicy foods.
- Family moments and mindful eating: Bright colors and crunchy textures often persuade kids and adults alike to reach for vegetables first—a small win for nutrition and the table vibe.
Preparation Guide
Ingredients
- 4 cups carrots, peeled and sliced into sticks (about 4 medium carrots)
- 2 cups cucumbers, sliced into sticks (about 2 medium cucumbers)
- 3 cups bell peppers, assorted colors, sliced into strips (about 3 medium peppers)
- 2 cups cherry tomatoes, halved if large
- 2 cups celery, cut into sticks (about 3–4 stalks)
- 1/2 cup ranch dressing (store-bought or homemade)
- 1/2 cup hummus (store-bought or homemade)
Optional ingredients & substitutions
- Greek yogurt dip (substitute for ranch or hummus): 1/2 cup strained Greek yogurt + herbs, lemon, salt
- Vegan ranch: use plant-based yogurt and dairy-free mayo with herbs
- Swap hummus for baba ganoush, muhammara, or tzatziki for a Mediterranean touch
- Add olives, pickles, or marinated artichoke hearts for variety
Step-by-step Instructions
- Wash all vegetables thoroughly under cool running water. Pat dry with a clean towel—drier veggies stay crisper on the platter.
- Peel and cut carrots into uniform sticks (about 3 inches long). Trim the ends of celery and slice into similar-length sticks. Slice cucumbers and bell peppers into even sticks; halve cherry tomatoes if desired. Uniform size makes for an attractive, easy-to-grab platter.
- Arrange vegetables on a large platter or wooden board. Create visual interest by alternating colors and textures—stack carrot and celery sticks, fan bell pepper strips, and nest cherry tomatoes in small clusters.
- Place the ranch and hummus into small bowls or ramekins and nestle them into the platter or place them alongside. If using a Greek yogurt dip instead of ranch, stir in fresh herbs and lemon and taste for salt.
- Garnish hummus with a drizzle of olive oil, a sprinkle of smoked paprika or za’atar, and a few chopped parsley leaves if you like. Garnish ranch with a pinch of fresh dill or chives.
- Serve immediately, or cover and chill until ready to serve.
Practical tips
- Dry vegetables well to prevent the dips from becoming watery.
- Cut vegetables into consistent sizes for an appealing presentation and easier dipping.
- If prepping ahead, store cut vegetables and dips separately; assemble the platter within an hour of serving for the best texture.
Best Pairings
- Serve with a bowl of mixed olives, sliced cheese, or a small charcuterie selection for a heartier appetizer board.
- Offer crackers, pita chips, or warm pita wedges alongside hummus for dipping variety.
- Pair with grilled chicken skewers or falafel for a more substantial plate.
- For drinks: crisp white wines (Pinot Grigio, Sauvignon Blanc), light beers, or herbal iced teas complement the fresh flavors.
- For quiet snacks: plate a portion with whole-grain crackers and a cup of tea or coffee for a simple afternoon pick-me-up.
Storage Instructions
- Room temperature: Don’t leave the assembled platter out for more than 2 hours (1 hour if the ambient temperature is above 90°F / 32°C) to follow food safety guidance.
- Refrigeration: Store leftover cut vegetables in an airtight container or sealed plastic bag for 3–5 days. Store dips separately: homemade ranch or yogurt-based dips for 3–4 days; store-bought hummus typically keeps 4–7 days after opening (check the label).
- Freezer: Freezing raw cut vegetables is not recommended—the texture becomes watery and limp after thawing. Hummus can be frozen for up to 3 months in a freezer-safe container, though the texture may change slightly on thawing. Thaw in the refrigerator and stir well before serving.
Chef’s Advice
- Choose younger, thinner carrots and firm bell peppers for the sweetest, crispiest bites.
- Use an ice water bath for carrots and celery (5–10 minutes) if you want to revive limp veggies—then dry thoroughly.
- For a polished platter, place dip bowls slightly off-center and arrange vegetables radiating out; it looks intentionally styled, not crowded.
- If making dips from scratch, taste and adjust acid (lemon or vinegar) and salt last—these components dramatically change perceived brightness.
- Keep flavors balanced: if the hummus is very garlicky or citrus-forward, use a milder ranch; if the ranch is tangy, pick a smoother, creamier hummus.
Creative Twists
- Mediterranean Twist: Replace ranch with tzatziki (Greek yogurt, cucumber, dill) and swap hummus for baba ganoush; add feta cubes and lemon wedges.
- Spicy Kick: Stir Sriracha or harissa into hummus, or offer a small bowl of chili oil on the side for guests who like heat.
- Kid-Friendly Platter: Cut vegetables into fun shapes with small cookie cutters; offer a mild Greek yogurt dip sweetened lightly with a touch of honey and cinnamon (ages permitting).
- Warm & Roasted: Roast cauliflower florets and baby carrots with olive oil and smoked paprika to mix hot-and-cold elements on the platter.
- Protein Boost: Add skewers of grilled shrimp or halloumi for a heartier board.
Frequently Asked Questions
Q: Can I prepare this platter a day ahead?
A: You can cut the vegetables a day ahead and store them in airtight containers with a slightly damp paper towel to retain moisture. Assemble the platter the day of serving for best texture.
Q: What’s a healthier dip option?
A: Use low-fat Greek yogurt mixed with fresh herbs and lemon as a nutritious, protein-rich alternative to traditional ranch. Hummus (made from chickpeas and tahini) is naturally heart-healthy and fiber-rich.
Q: How do I keep veggies crisp for longer?
A: Store cut vegetables submerged in cold water in the refrigerator (especially carrots and celery) for a few hours before drying and serving; or line airtight containers with a damp paper towel to maintain humidity.
Q: Can this be made vegan?
A: Yes—use vegan ranch (plant-based yogurt + vegan mayo) and keep hummus (which is typically vegan). Avoid dairy garnishes.
Q: My hummus/seating dips became watery—what happened?
A: Separating liquids commonly results from thawing, refrigeration, or over-whipping. Stir gently and drain excess liquid if necessary; for hummus, a little extra olive oil can re-emulsify and improve texture.
Conclusion
I hope this Veggie Platter with Two Dips inspires you to add color and crunch to your next gathering or snack routine—it’s simple, flexible, and reliably crowd-pleasing. For more inspiration on arranging vegetable trays and presentation ideas, check out this helpful Elegant Vegetable Tray Recipe (Easy Guide). If you’d prefer pre-made options or want to compare commercial offerings for large events, take a look at this Taylor Farms Double Dip Vegetable Tray product page. Share your photos, tweaks, and favorite dip combos—I’d love to see how you make this platter your own.
Print
Veggie Platter with Two Dips
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and crunchy veggie platter featuring fresh vegetables served with ranch dressing and hummus, perfect for gatherings and healthy snacking.
Ingredients
- 4 cups carrots, peeled and sliced into sticks
- 2 cups cucumbers, sliced into sticks
- 3 cups bell peppers, assorted colors, sliced into strips
- 2 cups cherry tomatoes, halved if large
- 2 cups celery, cut into sticks
- 1/2 cup ranch dressing
- 1/2 cup hummus
Instructions
- Wash all vegetables thoroughly under cool running water and pat dry with a clean towel.
- Peel and cut carrots into uniform sticks (about 3 inches long). Trim the ends of celery and slice into similar-length sticks.
- Slice cucumbers and bell peppers into even sticks; halve cherry tomatoes if desired.
- Arrange vegetables on a large platter or wooden board, alternating colors and textures.
- Place ranch and hummus into small bowls and nestle them into the platter.
- Garnish hummus with olive oil, smoked paprika, and chopped parsley; garnish ranch with dill or chives.
- Serve immediately or cover and chill until ready to serve.
Notes
For best presentation, ensure vegetables are cut to consistent sizes. If prepping ahead, store dips separately and assemble within an hour of serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5.5g
- Protein: 4g
- Cholesterol: 0mg
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