Little Sprout Veggie Platter (Printable)

Fresh vegetables served with a creamy, herb-packed Green Goddess dip for easy, vibrant snacking.

# 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 lemon juice
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

# How To Make It:

01 - Wash all vegetables thoroughly under cool running water. Pat dry with paper towels. Arrange baby carrots, snap peas, halved cherry tomatoes, cucumber slices, broccoli florets, cauliflower florets, sliced bell pepper, and sliced radishes attractively on a large serving platter.
02 - In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, chopped parsley, chopped chives, chopped tarragon, chopped basil, minced garlic, finely chopped anchovy fillets if using, lemon juice, and Dijon mustard until the mixture is smooth and well-combined. Season with salt and pepper to taste.
03 - Transfer the Green Goddess dip to a small serving bowl. Position the dip bowl in the center of the vegetable platter. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • The dip tastes so good that even the pickiest eaters forget they're eating vegetables.
  • Everything comes together in 20 minutes, so there's zero stress when unexpected guests show up.
  • It actually looks impressive on the table without requiring fancy knife skills or kitchen magic.
02 -
  • If you make the dip more than an hour ahead, the herbs will lose some of their brightness, so prep the vegetables early but hold off on the dip until closer to serving time.
  • Don't skip the lemon juice and mustard, because they're the two ingredients that make the dip taste bright and interesting instead of just creamy.
03 -
  • If you're nervous about anchovies, add just half a fillet and taste as you go, because a little bit adds incredible depth without tasting fishy.
  • Make the dip first and let it sit in the fridge while you prep vegetables, which gives the flavors time to get to know each other.
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