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Veggie Sticks With Ranch Dip - Fresh, Crunchy, and Crowd-Pleasing

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Veggie Sticks: 3–4 carrots, peeled and cut into sticks
  • 3 celery stalks, cut into sticks
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 English cucumber, cut into spears
  • 1 cup snap peas or green beans (optional)
  • 1 cup cherry tomatoes (optional)
  • For the Ranch Dip: 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for a lighter option)
  • 1/3–1/2 cup buttermilk (to desired thickness)
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • 1 teaspoon Dijon mustard (optional, for a little zip)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the veggies: Wash everything well. Peel the carrots, then cut all vegetables into even sticks or bite-size pieces so they’re easy to grab and dip.
  2. Mix the base: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and 1/3 cup buttermilk.
  3. Add flavor: Stir in lemon juice, Dijon (if using), parsley, dill, chives, garlic powder, onion powder, salt, and pepper.
  4. Adjust texture: Add more buttermilk a tablespoon at a time until the dip is as thick or thin as you like. It should cling to the veggies without feeling heavy.
  5. Taste and tweak: Add a pinch more salt, pepper, or lemon juice if needed. Fresh herbs will brighten as they sit.
  6. Chill: Cover the dip and refrigerate for at least 30 minutes to let the flavors meld.
  7. Serve: Arrange the veggie sticks on a platter with a bowl of ranch in the center. Add a few lemon wedges if you like a tangy finish.