Veggie Tray
The best veggie tray is full of colorful vegetables, and a variety of flavorful dips. A vegetable tray is a must have at parties!
Servings: 12 servings
Ingredients
- 3 carrots peeled and cut into sticks
- 2 celery stalks peeled and cut into sticks
- 1 cup cherry tomatoes
- 2 bell peppers any color, seeded and cut Into sticks
- 1/2 cup radishes
- 1 cup green beans
- 1 cucumber sliced into coins or sticks
- 1 cup mushrooms
- 3 cups assorted dips, such as hummus, ranch or onion dip
- crackers optional
Instructions
- Wash, peel, and chop up vegetables into sticks or large pieces.
- Scoop dips Into small bowls and arrange on a large platter.
- Arrange vegetables around the dips. Serve Immediately or refrigerate (covered) up to 4 hours.
Notes
- Note that nutritional information is approximate and will vary by what you include on your veggies tray.
- The amounts are not an exact science. Keep it simple - add a bunch of chopped up vegetables to a tray and add a couple of dips. That's it!
- Place leftovers in airtight storage bags or containers in the fridge and they will stay fresh for several days. Keep in mind that cut veggies will dry out over time. Dips should be stored separately and in airtight containers in the fridge.
- Plan for about half a cup of vegetables per person, and 1/4 cup of dip.
- Chop vegetables up to 24 hours in advance and store in airtight containers in the fridge. Make your dips a day ahead of time, too. You can arrange your tray a few hours in advance, just make sure to keep it covered in the fridge for up to 2-3 days.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3314IU | Vitamin C: 32mg | Calcium: 16mg | Iron: 1mg
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