Little Sprout Veggie Platter (Printable Version)

A colorful veggie platter served with a creamy herb-packed Green Goddess dip, ideal for healthy snacking.

# What You 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

# How-To Steps:

01 - Wash all vegetables thoroughly under cold running water. Pat dry with paper towels. Slice, halve, and portion vegetables according to specifications. Arrange vegetables attractively on a large serving platter in groups by type.
02 - In a medium mixing bowl, combine Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, minced garlic, anchovy fillets if using, lemon juice, and Dijon mustard. Whisk ingredients together until smooth and fully incorporated. 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. Ensure all vegetables are visible and easily accessible around the dip.
04 - Serve platter immediately while vegetables are crisp and fresh. Alternatively, cover with plastic wrap and refrigerate until ready to serve. Can be prepared up to 4 hours in advance.

# Expert Advice:

01 -
  • It comes together in twenty minutes, which means you can actually make it the day you need it instead of stressing about advance prep.
  • Kids genuinely ask for seconds because the dip tastes more like an indulgence than health food, and that's the whole point.
  • It works for fancy parties, casual picnics, or those moments when you need something wholesome to nibble while cooking dinner.
02 -
  • Fresh herbs make all the difference—if you use dried, the dip tastes flat and medicinal instead of vibrant and herbaceous.
  • Chop your herbs by hand instead of using a food processor, which bruises them and turns them dark and bitter instead of bright green.
  • The dip actually tastes better the next day after the flavors meld together, so don't hesitate to make it ahead.
03 -
  • Arrange vegetables while the dip chills—this keeps everything cold and gives you time to create something beautiful without rushing.
  • If you can't find fresh tarragon, increase the basil and add a tiny pinch more Dijon mustard to maintain that sophisticated flavor.
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