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Vegetable Platter with Greek Yogurt Ranch

Vegetable Platter with Greek Yogurt Ranch

Yield: 8 servings
Prep: 1 hour 15 minutes
Total: 1 hour 15 minutes
The ultimate crudités platter with a healthy Greek yogurt Ranch! You cannot even taste the difference!
5 stars (1 rating)

Ingredients

  • 1 bunch baby carrots, halved lengthwise
  • 8 ounces broccoli florets
  • 8 ounces green beans
  • 1 English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 1 watermelon radish, thinly sliced
  • 1 cup cherry tomatoes
  • ½ cup marcona almonds
  • 8 ounces aged sharp cheddar, cut into 1/2-inch cubes
  • 8 ounces Gouda, thinly sliced

For the Greek Yogurt Ranch

  • ½ cup sour cream
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • To make the Greek yogurt Ranch, whisk together sour cream, yogurt, mayonnaise, lemon juice, parsley, basil, dill, garlic powder and onion powder in a large bowl; season with salt and pepper, to taste. Refrigerate, covered, for at least 1 hour.
  • Arrange carrots, broccoli, green beans, cucumber, radishes, tomatoes, almonds, cheeses and Greek yogurt Ranch on platter or wooden cheese board. Garnish with parsley, if desired.