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Healthy Monster Mash Veggie Tray: Easy Ranch Dip

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A healthier, playful twist on the classic veggie tray featuring a creamy veggie mash base and homemade ranch dip. Perfect for parties, game days, or a comforting snack that nourishes your body.

Ingredients

Scale
  • 1 (12-ounce) bag frozen mixed vegetables (peas, corn, green beans, lima beans)
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons milk (any kind)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt (for ranch dip)
  • 1/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon garlic powder (for ranch dip)
  • 1/2 teaspoon onion powder (for ranch dip)
  • 1/4 teaspoon salt (for ranch dip)
  • 1/4 teaspoon black pepper (for ranch dip)
  • 1 tablespoon buttermilk (optional, for thinner consistency)
  • 1 cup baby carrots, halved lengthwise
  • 1 cup cucumber slices (English cucumbers recommended)
  • 1 cup cherry tomatoes, halved
  • 1 cup bell pepper strips (any color)
  • 1/2 cup celery sticks
  • Optional: broccoli florets, snap peas, or radish slices

Instructions

  1. Steam the frozen vegetables: Empty the 12-ounce bag of frozen mixed vegetables into a microwave-safe bowl. Add 2 tablespoons of water. Microwave on high for 4-5 minutes, or until tender but not mushy. (Alternatively, boil on stovetop for 3-4 minutes, then drain.)
  2. Mash the vegetables: Drain any excess water. Using a fork or potato masher, mash until mostly smooth with a few small chunks remaining.
  3. Season the mash: Add Greek yogurt, milk, olive oil, garlic powder, onion powder, salt, and pepper. Stir until well combined. Taste and adjust seasoning.
  4. Make the ranch dip: In a small mixing bowl, combine Greek yogurt, mayonnaise, fresh dill, fresh chives, lemon juice, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Add buttermilk one teaspoon at a time if needed for desired consistency.
  5. Prep the fresh vegetables: Wash and cut all fresh veggies into bite-sized pieces. Halve carrots lengthwise, slice cucumber into 1/4-inch rounds, halve cherry tomatoes, and cut bell peppers into strips.
  6. Assemble the tray: Spoon the veggie mash into a small bowl and place on a serving platter alongside the ranch dip. Arrange fresh veggies around the dip in a colorful pattern.
  7. Serve immediately or chill: Best served within an hour of assembly. For make-ahead, store dip and mash covered in the fridge and add fresh veggies just before serving.

Notes

Don’t overcook frozen veggies (4-5 minutes max). Pat fresh veggies dry to avoid soggy dip. Let ranch dip sit for 10 minutes for flavors to meld. Double the dip recipe for extra. Veggie mash and dip can be made 2 days ahead. Store leftovers separately in airtight containers for up to 4 days.

Nutrition

Keywords: veggie tray, ranch dip, healthy snack, party appetizer, vegetable mash, homemade ranch, gluten-free, kid-friendly

Find it online: https://sunnysavory.com/healthy-monster-mash-veggie-tray-easy-ranch-dip/