vegetable platter with avocado green goddess dip and greek yogurt ranch dip

As much as I love a good cheese board (and I love a good cheese board), my heart also belongs to a beautiful veggie platter. Not only are the colorful vegetables instant decoration, but they also give me an opportunity to showcase my two favorite dips: The homemade ranch is so much tastier than store-bought, and the green goddess is pretty much the most delicious, versatile spread that is just as good slathered on sandwiches or even grilled meats or fish as it is dolloped on veggies. They both feature my favorite secret weapon for getting in super-creamy tanginess without a lot of added fat—Greek yogurt—and pretty much have a permanent spot in our fridge for healthy snacking. They’re the ultimate secret weapon in getting the boys to eat their veggies!

The really good news about making a great vegetable platter is that the vegetables do a lot of the hard work. When you buy nice, fresh veggies the day before or day of a party, they’ll look just as vibrant as they taste. All you need is an assortment of colors to make the platter really pop. Some of my favorite veg to include are carrots, cucumbers, celery, grape or cherry tomatoes, broccoli, cauliflower, green beans, mini bell peppers, purple cauliflower, radishes, endive (leaves separated), and jicama. I usually plan on ½ to 1 cup vegetables per person. And while some people prefer to blanch some of the vegetables first (usually broccoli, cauliflower, snow peas, and zucchini), raw veggies don’t bother me!

Use a large platter or board to display the vegetables. You want it to look full and bountiful, even if that means putting out more than you know people will eat. If you have leftovers, that’s just more veggies and dip for you to snack on during the week (or repurpose in other dishes)! For the dips, choose small bowls that can be placed on your platter or board amongst the vegetables. I usually like to include at least two or three bowls of dip—including the green goddess and ranch dips below, along with Creamy Hummus (here)—so people aren’t fighting over the dips.

Avocado Green Goddess Dip

prep: 10 MINUTES
total: 10 MINUTES
makes ABOUT 2 CUPS

1 cup mashed avocado (1 large avocado or 2 small)

1 cup plain Greek yogurt

¼ cup chopped fresh basil

¼ cup chopped fresh parsley

2 tablespoons fresh lemon juice (1 large lemon)

1 tablespoon chopped fresh chives

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon Sriracha (optional)

In a blender, combine all of the ingredients and blend for 30 seconds on high. Turn off the blender and scrape down the sides with a spatula. Blend again until the dip is smooth. If you want a thinner dip, add 1 to 2 tablespoons water. Transfer to a serving bowl and serve with assorted vegetables, or store in the fridge for up to 2 days.

Greek Yogurt Ranch Dip

prep: 10 MINUTES

total: 10 MINUTES

makes ABOUT 1 CUP

1 cup plain Greek yogurt

1 teaspoon fresh lemon juice

2 teaspoons chopped fresh chives, plus more for garnish

¾ teaspoon dried dill

¾ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried parsley

Kosher salt and freshly ground black pepper

In a medium bowl, stir together the yogurt, lemon juice, chives, dill, garlic powder, onion powder, and parsley. Season with salt and pepper to taste. Garnish with additional chives, if desired. Serve with assorted vegetables, or store in the fridge for up to 5 days.