Little Sprout Veggie Platter

My daughter came home from school one afternoon asking why vegetable platters had to be boring. That simple question sent me into the kitchen to prove that healthy snacking could actually be exciting, especially when paired with a dip so vibrant and herbaceous that even the pickiest eaters would dive in. The Green Goddess dip became our secret weapon at every gathering, and now I can barely keep up with requests for it.

I'll never forget setting this out at my neighbor's garden party last summer, watching people gravitate toward it instead of the cheese board I'd carefully arranged. Someone asked for the dip recipe before they'd even finished their first plate, and by the end of the evening, three people had their phones out taking pictures of my platter arrangement.

Ingredients

• Baby carrots: Their natural sweetness appeals to kids, and their sturdy texture means they stay crisp throughout your entire party.
• Snap peas: These are your crowd pleasers—everyone reaches for them first, so don't skimp on the portion.
• Cherry tomatoes: Halving them prevents them from rolling around and makes them less intimidating for little hands.
• Cucumber slices: Keep them in ice water until serving time to maintain that satisfying crunch.
• Broccoli and cauliflower florets: Cut them into bite-sized pieces that feel manageable rather than vegetable-like in an intimidating way.
• Yellow bell pepper: The bright color adds visual appeal, and sweet peppers are way more approachable than spicy ones for reluctant vegetable eaters.
• Radishes: They add a peppery bite and beautiful color variation if you include them, though some kids find them too spicy.
• Greek yogurt: This is the creamy foundation that makes the dip feel like a real treat rather than an obligation.
• Mayonnaise: Just a quarter cup adds richness without making it taste like straight mayo.
• Fresh herbs: Parsley, chives, tarragon, and basil are what transform this from plain white dip to something restaurant-worthy—don't use dried unless you absolutely must.
• Garlic: One small clove minced finely ensures flavor without overpowering the delicate herbs.
• Anchovy fillets: I know they sound intimidating, but they dissolve into the dip and add an umami depth that makes people wonder what makes it taste so good.
• Lemon juice: This brightens everything and prevents the dip from tasting heavy.
• Dijon mustard: A teaspoon provides subtle tang that brings all the flavors together.

Instructions

Wash and arrange your vegetables:

Run everything under cool water and pat dry—wet vegetables won't arrange nicely and the dip can get watery. Start with larger pieces toward the outer edge of your platter and work inward with smaller pieces, thinking about color balance as you go.

Build your Green Goddess dip:

In a medium bowl, combine the Greek yogurt and mayonnaise first, then add your herbs, garlic, and anchovies if using. Whisk until the mixture turns that gorgeous pale green color and there are no streaks of white remaining.

Season to your taste:

Add lemon juice and Dijon mustard, then taste before salting—the anchovies and mustard already carry salt, so you might need less than you think. Grind in some fresh pepper and adjust the lemon juice if it tastes like it needs brightness.

Plate and serve:

Transfer your dip to a small serving bowl and nestle it in the center of your vegetable arrangement. This moment when everything comes together is actually satisfying—your platter should look like something you'd see in a magazine, but also approachable and inviting.

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One rainy afternoon, my son declared that vegetables were his favorite food because of this platter, and I realized that sometimes the simplest presentation changes everything. Food became less about nutrition lectures and more about the joy of choosing what you actually want to eat.

Making It Your Own

The beauty of this platter is how completely customizable it is to your family's preferences and what's in season. I've made versions with roasted chickpeas scattered throughout, added blanched green beans instead of broccoli, and once even included some thinly sliced raw fennel when I was experimenting. The dip itself can shift slightly based on which herbs you have growing in your garden or what looks freshest at the market.

Storage and Make-Ahead Tips

The dip keeps beautifully in the refrigerator for three days, which means you can make it the morning of your gathering and just arrange the vegetables an hour before people arrive. If you're prepping vegetables ahead, keep them in separate containers with damp paper towels so they don't get lost or wilted.

Serving Suggestions and Variations

I've served this platter at everything from toddler birthday parties to adult book clubs, and it works seamlessly at both. You can offer it alongside cheese and crackers without either thing feeling out of place, or pair it with grilled chicken and call it a complete meal.

• Set out pita chips or breadsticks alongside the vegetables for people who want something more substantial to dip.
• Make a smaller version in individual bowls for lunch boxes or classroom snack days.
• Keep extra dip in the fridge because you'll inevitably have people asking for more to take home.

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This little platter has become my go-to proof that healthy eating doesn't have to feel like punishment, and that sometimes the most meaningful meals are the ones where everyone reaches for seconds without being asked. Make it, share it, and watch people's faces light up when they taste that dip.

Recipe FAQ

→ What vegetables are included in the platter?

The platter includes baby carrots, snap peas, halved cherry tomatoes, cucumber slices, broccoli and cauliflower florets, yellow bell pepper slices, and radishes.

→ How is the Green Goddess dip made?

The dip mixes Greek yogurt or sour cream with mayonnaise, fresh parsley, chives, tarragon, basil, minced garlic, anchovy fillets (optional), lemon juice, Dijon mustard, salt, and pepper, whisked until smooth.

→ Can the dip be made vegan?

Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to create a vegan-friendly dip without sacrificing flavor.

→ Is anchovy essential in the dip?

Anchovy adds a classic umami depth, but it can be omitted for a vegetarian version without compromising the herbaceous and creamy qualities.

→ What are some serving suggestions for the platter?

Serve the platter at parties or picnics as a snack. It pairs well with pita chips or breadsticks for added texture and variety.

→ How long does preparation take?

Preparation is quick, about 20 minutes, with no cooking required, making it a convenient and fresh option.