Little Sprout Veggie Platter (Printable Version)

Fresh veggies served with a creamy, herb-infused Green Goddess dip for vibrant and healthy 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

# Directions:

01 - Wash all vegetables thoroughly under cold running water. Pat dry with paper towels and arrange attractively on a large serving platter, grouping similar items together for visual appeal.
02 - In a medium mixing bowl, combine Greek yogurt and mayonnaise. Add chopped parsley, chives, tarragon, basil, minced garlic, anchovy fillets if using, lemon juice, and Dijon mustard. Whisk vigorously until the mixture reaches a smooth, creamy consistency with evenly distributed herbs.
03 - Transfer the prepared Green Goddess dip to a small serving bowl. Position the bowl in the center of the vegetable platter, creating an elegant presentation.
04 - Serve immediately for optimal freshness and crispness of vegetables. Alternatively, cover the platter with plastic wrap and refrigerate for up to 4 hours before serving.

# Expert Tips:

01 -
  • Kids actually get excited about vegetables when there's a dip this creamy and herb-forward waiting for them.
  • It looks like you spent hours arranging it, but honest truth is twenty minutes from fridge to table.
  • The Green Goddess dip works for literally everything, so you'll find yourself making extra to keep on hand.
02 -
  • Anchovies are optional but they're what separates this from a basic yogurt dip, they add a savory depth that no one will identify but everyone will taste.
  • Keep your vegetables dry after washing or they'll weep water onto the platter and everything gets sad looking before people even arrive.
03 -
  • Chill your serving platter in the freezer for ten minutes before arranging vegetables on it, they'll stay fresher longer and everything looks more polished.
  • If you're serving a crowd, make double the dip and keep the extra in a small bowl on the side, people are always braver with dip when there's plenty of it.
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