Go Back
–+ servings
A colorful Make Ahead Veggie Platter With Homemade Dip featuring carrots, celery, bell peppers, radishes, green beans, tomatoes, broccoli, cauliflower, and cucumber slices.

Make Ahead Veggie Platter With Homemade Dip

This make-ahead veggie platter simplifies entertaining with fresh, colorful vegetables and a delicious homemade dip. It's a practical option for busy home cooks and party hosts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 10 people
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 1 16-ounce bag Dill dip homemade or store-bought for serving
For the Veggies
  • 1 bag Baby carrots
  • 1 bunch Celery leafy tips and bases removed, cut into 3-inch sticks
  • 1 12-ounce bag Broccoli florets
  • 1 12-ounce bag Cauliflower florets
  • 1 pint Cherry tomatoes
  • 1 8-ounce bag Sugar snap peas
  • 2 medium Cucumbers sliced on the bias
  • 6 ounces Green beans trimmed
  • 3 Watermelon radishes or regular radishes sliced
  • 6 ounces Baby bell peppers assorted colors

Equipment

  • Large board or serving platter

Method
 

  1. On a large board or serving platter, create some anchor points with dill dips or your other favorite dips.
  2. Add piles of baby carrots, celery, broccoli, and cauliflower. Fill in gaps with tomatoes, snap peas, cucumbers, green beans, radishes, and baby bell peppers.
  3. Cover the platter and chill for at least 30 minutes before serving. This allows the flavors to meld and ensures the vegetables are crisp.

Notes

For a homemade dill dip, combine 1 cup Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, salt, and pepper to taste. You can prepare this dip a day in advance and store it in an airtight container in the refrigerator.

Tried this recipe?

Let us know how it was!