Little Sprout Veggie Platter (Print Version)

Fresh vegetable assortment served with a creamy herb-packed Green Goddess dip for parties or snacks.

# What You'll 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

# Steps to Follow:

01 - Wash all vegetables thoroughly under cold running water. Pat dry with paper towels. Arrange carrots, snap peas, cherry tomatoes, cucumber slices, broccoli florets, cauliflower florets, bell pepper slices, and radish slices attractively on a large serving platter.
02 - In a medium mixing bowl, combine Greek yogurt and mayonnaise. Add chopped parsley, chives, tarragon, basil, minced garlic, anchovy fillets if using, lemon juice, and Dijon mustard. Whisk ingredients together until smooth and well combined. 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.
04 - Present immediately for maximum freshness and crisp texture. Alternatively, cover the platter with plastic wrap and refrigerate until serving time.

# Additional Tips::

01 -
  • Kids and adults genuinely fight over the vegetables, not just tolerate them.
  • It comes together in about twenty minutes, so you can prep it while the oven heats up for something else.
  • The dip tastes fancy enough for a dinner party but feels completely approachable to make at home.
02 -
  • Dry your vegetables thoroughly after washing, or the dip will get diluted and watery as condensation drips in.
  • Mince your herbs and garlic as close to serving time as possible—they oxidize and lose their brightness if they sit around too long.
03 -
  • Keep vegetables in ice water while you're finishing prep, and they'll stay crisp and bright right up until serving time.
  • If you're using anchovies, the flavor will deepen and mellow as the dip sits, so taste it before you serve and adjust lemon juice or salt accordingly.
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