Vegetable Platter with Greek Yogurt Ranch
The ultimate crudités platter with a healthy Greek yogurt Ranch! You cannot even taste the difference!
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.