Veggie Tray with Ranch Dip

• Prep25 min
• Cook0 min
• Total55 min
• Serves12

Ingredients

For the ranch dip

• 15 g fresh parsley leaves (1/2 cup)
• 5 g fresh dill (2 tbsp), or 1 tsp dried dill
• 10 g fresh chives, in pieces (3 tbsp)
• 1 garlic clove
• 230 g sour cream (1 cup)
• 120 g mayonnaise (1/2 cup)
• 60 g buttermilk (1/4 cup)
• 5 g lemon juice (1 tsp)
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the tray

• 300 g baby carrots (2 cups)
• 4 celery stalks
• 1 head broccoli
• 300 g cherry tomatoes, on the vine if you find them (2 cups)
• 1 English cucumber
• 1 red bell pepper
• 1 yellow bell pepper

Instructions

1. Place the parsley, dill, chives and garlic in the mixing bowl and chop 4 sec/speed 7. Scrape down the sides with the spatula and chop 2 sec/speed 7 more.
2. Add the sour cream, mayonnaise, buttermilk, lemon juice, onion powder, salt and pepper and mix 15 sec/speed 3, until smooth and flecked with green.
3. Transfer to a serving bowl, cover and refrigerate at least 30 minutes so the flavors come together and the dip thickens.
4. Meanwhile, cut the celery into 10 cm (4 in) sticks, the broccoli into bite-size florets, the cucumber into thick rounds and the peppers into strips. Pat everything dry.
5. Set the bowl of dip in the center of a large platter and arrange the vegetables around it in groups of color.
6. Serve right away, or cover with damp paper towels and plastic wrap and refrigerate up to 4 hours.

Tips

• No buttermilk? Stir 1/2 tsp lemon juice into 60 g (1/4 cup) of milk and let it sit 5 minutes.
• Want it as a dressing for salads? Add 60 g (1/4 cup) more buttermilk and mix 5 sec/speed 3.
• The ranch dip keeps 5 days in a covered container in the fridge. Stir it before serving.