Veggie Cups with Ranch Dip

Makes 1 dozen
IMG_2280 (1)
Catherine Walthers

Individual veggie cups make a nice presentation and means you can double dip all you want. Use the short, clear plastic cups found at the supermarket. Present the finished cups on a nice, flat platter.

Ingredients
2/3 cup low-fat buttermilk
1/2 cup Hellmann’s mayonnaise
1/4 plain yogurt (or sour cream)
1 clove garlic, finely minced
1 1/2 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons minced fresh chives or parsley (if available)

Veggies: cucumber, celery, carrots, red or yellow peppers – cut into uniform sticks

 

  1. To make the dip, whisk together the buttermilk, mayonnaise, yogurt, garlic and vinegar in a medium bowl. Whisk in oil until creamy. Season with salt, pepper and chives.
  2. Place a couple tablespoons of the dip in each cup. Add one of each of the vegetables (carrot, cucumber, celery and peppers) into a cup, for a total of 5 to 6 pieces. Place all the cups on a flat platter or 2 large plates.
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