Jeanne Benavidez Recipe

Beginner's Veggie Tray And Ranch Dip

By Jeanne Benavidez jeanneben


Recipe Rating:
Prep Time:
Cooking Method:
No-Cook or Other

Jeanne's Story

This is very easy veggie tray and great for the beginner cook to start learning prep skills. Here are some net pics for ideas.

Ingredients

1
(16 oz) container sour cream
1 pkg
hidden valley ranch dip mix
VEGETABLE SUGGESTIONS
celery
sliced carrots,or baby carrots
cucumbers, washed and sliced
green onions
broccoli florets
cauliflower, small florets
cherry tomatoes
radishes
zucinni squash
yellow crooked neck squash
red onion, sliced
colored bell peppers or any sweet pepper
black and green olives
baby dill pickles and baby sweet pickles
mushrooms, fresh
pickled onions
pickled okra
pickled baby corn

Directions Step-By-Step

1
Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
2
WASH ALL FRESH VEGGIES and pat dry with paper towels.
3
Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
4
Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
5
Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
6
Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
7
Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
8
Cauliflower - Treat this the same as you did your broccoli.
9
Cherry Tomatoes - Just wash these and pat dry.
10
Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
11
Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
12
Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
13
Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
14
Drain any pickled item used and pat dry.
15
Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
16
Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
17
Cover with plastic wrap and refrigerate until ready to serve.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy

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12 Comments

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Jeanne Benavidez jeanneben
Oct 25, 2011
Thanks, Angela. Yeah, I love veggies so that's what I go to first. You're very welcome and you have a great day also.
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Angela Gray angiemath
Oct 25, 2011
Sometimes it is the simple things that have the biggest impact at a party. Most of the time the veggie tray is the first to go, it is what I go to first. Have a great day Jeanne and thanks for sharing with us !
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Jeanne Benavidez jeanneben
Oct 25, 2011
Thank you so much, Angela. Of course, you can adjust the size of the platter you want to serve, but I was just trying to let the new cook know that this is such an easy presentation, regardless of the number of people that you are serving.
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Angela Gray angiemath
Oct 24, 2011
This is so gorgeous Jeanne, it is so neat and perfect. Thanks for posting !
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Oct 23, 2011 - Jeanne Benavidez shared a photo of this recipe. View photo