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Veggie Ranch Snack Plate
Fresh vegetables with ranch for dipping.
$6.75 estimated ingredients
Ingredients
- carrots — 2 each Store item: Carrots $1.29
- celery — 3 stalk Store item: Kroger® Celery Hearts $3.29
- cucumber — 0.5 each Store item: Cucumber $0.67
- ranch — 0.5 cup Store item: Ranch Style Canned Pinto Beans $1.50
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How to prepare
About this recipe
Veggie Ranch Snack Plate is fresh cut vegetables with ranch for dipping—a crunchy, kid-friendly snack that helps use up produce drawer staples. This american recipe serves 2 and is rated easy difficulty. Plan about 10 minutes of prep and 0 minutes of cooking.
What you will need ready
- 2 carrots
- 3 stalk celery
- 0.5 cucumber
- 0.5 cup ranch
Step-by-step
- Wash 2 carrots, 3 stalk celery, and 0.5 cucumber thoroughly.
- Peel 2 carrots if skin is tough; cut into sticks.
- Cut 3 stalk celery into sticks matching carrot length.
- Slice 0.5 cucumber into rounds or sticks.
- Arrange vegetables on a plate around a small cup of 0.5 cup ranch.
- Chill 10 minutes if you prefer cold, crisp veggies.
- Refill ranch cup as needed for dipping.
- Pat vegetables dry so ranch clings better.
- Serve immediately for maximum crunch.
- Add bell pepper strips if you have them.
Serving
Serve chilled on a shared platter. Cut veggies store 2 days wrapped; add ranch when serving.
Cook tips
- Dry vegetables after washing.
- Uniform stick sizes look neat and dip easily.
- Keep ranch chilled until serving.
- Replace ranch if it sits out more than 2 hours.