Veggie Tray Ideas
Veggie trays that get eaten — easy homemade hummus, cheesy ranch dip, boat dip, overnight vegetable dip — for potlucks, game days, and busy weeknights.
★ snack
snackIngredients
- as needed carrot sticks
- as needed red bell pepper strips
- as needed toasted flatbread or pita chips
- as needed purple dip (beet hummus)
Instructions
- 1Prepare the vegetables by cutting carrots into sticks and red bell peppers into strips.
- 2Lightly toast or char the flatbread, then cut into small pieces or chips.
- 3Arrange the vegetables and flatbread on a platter.
- 4Serve with the purple dip, which can be a beet hummus or similar blended dip.
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Open in Pepper →A Good Dip Makes The Whole Tray
A veggie tray lives or dies by what's next to it. Cut the carrots and peppers however you like, but put out something creamy and well-salted and watch that plate empty.
Cooks on Pepper reach for these when they need a snack on the table fast — company coming at six, a potluck sign-up sheet, or a long afternoon of kids wandering through the kitchen.
Every recipe here is either the dip or the tray itself: Easy Homemade Hummus and Low FODMAP Hummus, Cheesy Ranch Dip, Cottage Cheese Ranch Dip, Boat Dip with Rotel, Creamy Avocado Ranch Dip, plus a veggie tray wreath with garlicky ranch and a platter built around beet hummus.
Quick Tips
- 1
Make the dip ahead
Sour cream and ranch dips need at least 2 hours in the fridge for the dried onion and garlic powder to soften and bloom. Overnight is better.
- 2
Soften the cream cheese
Leave the block out 45 minutes before mixing, or you'll get lumps that no amount of stirring will smooth out.
- 3
Soak your cut vegetables
Drop carrot sticks and pepper strips in ice water for 20 minutes, then drain and pat dry so they snap instead of bend.
- 4
Thin hummus with water
Add cold water a tablespoon at a time while the processor runs, 2 to 3 minutes total, until it turns pale and fluffy.
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