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A large veggie tray with assorted fresh and steamed vegetables, ranch dip and hummus.

Veggie Tray

This homemade veggie tray is an assortment of colorful vegetables paired with a variety of flavorful dips. A crudite platter is a must-have for any party or gathering, it's always a big hit with both kids and adults alike!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 12
Calories 15kcal
Author Sara Welch


  • 1 cup carrots peeled
  • 1 cup celery stalks
  • 1 cup cucumbers sliced
  • 1 cup cherry tomatoes
  • 1/2 cup radishes
  • 1 cup asparagus stalks blanched
  • 1 cup green beans blanched
  • 3 cups assorted dips such as ranch or hummus
  • fresh herbs for garnish


  • Arrange the vegetables on a large platter.
  • Place the dips into bowls, then add the bowls to the platter.
  • Garnish with fresh herbs. Serve immediately or cover and refrigerate for up to 4 hours.



  1. You can scatter your vegetables around the platter, or serve them upright in glasses for a different look.
  2. For added color, line your tray with lettuce or radicchio leaves.
  3. I always peel my carrots, and I recommend peeling other vegetables with tough skins such as waxy cucumbers.


Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2036IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg