Trust me, nothing beats the crunch of fresh veggies paired with my creamy Green Goddess Dip when you need a healthy snack that actually tastes amazing. I’ve lost count of how many times this vibrant veggie platter has saved me – whether it’s last-minute guests showing up or those 3pm hunger pangs hitting hard. What started as a quick fix for my book club gathering years ago has become my most requested party trick.
The magic lies in that herby, garlicky dip that somehow makes even broccoli exciting. I’ve tweaked this Green Goddess recipe over dozens of potlucks and family dinners until it’s just right – creamy but light, packed with fresh herbs, with just enough lemon zing to keep you coming back for “just one more” carrot stick. And the best part? You can throw it together in 15 minutes flat with whatever crisp vegetables you’ve got on hand.
What I love most is how this veggie platter works for everyone – it’s vegetarian, gluten-free, and packed with nutrients, yet nobody feels like they’re “eating healthy.” My nephew who won’t touch greens will devour an entire plate if that Green Goddess Dip is involved. That’s the power of fresh herbs and creamy yogurt working their magic!
Why You’ll Love This Veggie Platter with Green Goddess Dip
This isn’t just another sad crudité platter—it’s the one people actually fight over. Here’s why:
- 15-minute magic: From fridge to table faster than you can say “snack attack”
- Eat-the-rainbow vibes: That colorful spread makes even weeknight dinners feel special
- Dip that steals the show: Creamy, herby goodness that turns skeptics into veggie lovers
- No cooking required: Perfect for when your kitchen feels like a sauna
- Healthy-ish indulgence: Packed with nutrients but tastes downright luxurious
I’ve watched this platter disappear at everything from bridal showers to poker nights—it’s that versatile!
Ingredients for Veggie Platter with Green Goddess Dip
The beauty of this recipe is that you probably have half these ingredients in your fridge right now! Here’s what you’ll need to make magic happen:
For the Veggie Platter:
- 1 cup broccoli florets (washed and dried)
- 1 cup carrot sticks (cut into 3-inch sticks)
- 1 cup cucumber slices (I like English cucumbers best!)
- 1 cup cherry tomatoes (keep them whole for pretty pops of color)
- 1 cup bell pepper strips (mix colors for maximum visual appeal)
For the Green Goddess Dip:
- 1/2 cup Greek yogurt (whole milk for extra creaminess)
- 1/4 cup mayonnaise (the real stuff, please!)
- 1/4 cup fresh parsley leaves (packed)
- 1/4 cup fresh basil leaves (packed – trust me, don’t skimp on this!)
- 1 clove garlic (minced or grated – adjust to your taste)
- 1 tbsp lemon juice (fresh squeezed makes all the difference)
- 1 tbsp olive oil (the good stuff you’d use for salad dressing)
- Salt and pepper to taste (I do about 1/2 tsp salt to start)
How to Make Veggie Platter with Green Goddess Dip
This is where the magic happens! Don’t let the fancy name fool you – this comes together so easily you’ll be dipping in no time. I’ve learned a few tricks over the years to make sure everything turns out perfect every single time.
Preparing the Vegetables
First things first – give all your veggies a good wash under cold water. I like to pat them dry with a clean kitchen towel (wet veggies make for a sad, watery platter). For the carrots, aim for uniform sticks about as thick as your pinky – thick enough to scoop up plenty of dip but not so chunky they feel awkward to eat.
Arrange everything with an eye for color – I always put the dip bowl in the center first, then fan out the veggies in little groups. Pro tip: place sturdier items like carrots and broccoli near the edge where people will grab first, with delicate cherry tomatoes tucked safely in the middle.
Blending the Green Goddess Dip
Now for the star of the show! Make sure your herbs are completely dry before blending (I give them a good shake in a salad spinner). Toss everything except the olive oil into your blender – yogurt, mayo, herbs, garlic, lemon juice, and seasoning. Pulse a few times to break things up, then blend for about 30 seconds until you’ve got a creamy, pale green dream.
Here’s my secret: stop halfway to scrape down the sides with a spatula. Sometimes herbs get stuck and refuse to join the party! Drizzle in the olive oil while blending to make it extra silky. Taste and adjust – sometimes it needs another pinch of salt or squeeze of lemon to really sing.
Transfer to your serving bowl immediately – this dip thickens slightly as it chills, so don’t panic if it seems thin at first. That just means it’ll cling perfectly to every carrot stick!
Tips for the Perfect Veggie Platter with Green Goddess Dip
After making this platter more times than I can count, here are my hard-earned secrets:
- Herb substitutions: No basil? Try mint or dill for a fresh twist. Parsley is non-negotiable though!
- Veggie swaps: Radishes add peppery crunch, sugar snap peas stay crisp for hours, and jicama sticks are a fun surprise.
- Make-ahead magic: Blend the dip up to 2 days early – the flavors get better! Store in mason jars with plastic wrap pressed right on the surface to prevent browning.
- Presentation pro-tip: Add ice under the serving bowl to keep everything chilled without watering down the dip.
- Leftover love: Thin extra dip with buttermilk for an instant salad dressing the next day.
Serving Suggestions for Veggie Platter with Green Goddess Dip
This platter becomes the life of any party! For casual gatherings, I love adding warm pita wedges or crispy baguette slices – they’re perfect for scooping up every last bit of that dreamy dip. Grilled bread takes it next-level if you’re feeling fancy.
It’s my go-to for baby showers (so pretty on pastel platters!), book club nights (less messy than cheese boards), and summer BBQs (that cool dip balances spicy foods beautifully). Last summer, I even served it alongside grilled shrimp skewers at a pool party – total crowd-pleaser!
For weeknights? Just the veggies and dip make a perfect light dinner when I’m too tired to cook. My husband and I call it “adult lunchables” and pair it with chilled white wine – instant happy hour!
Storage and Reheating
That gorgeous Green Goddess Dip will stay fresh in an airtight container for up to 3 days – just give it a quick stir before serving again. The veggies? They’re best prepped fresh, but if you must store them, keep them dry in separate containers with paper towels to absorb moisture. And reheating? Don’t even think about it – this is one recipe that’s meant to be enjoyed cold and crisp!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, these are the good kind! Keep in mind nutrition can vary based on your exact ingredients (like how creamy your yogurt is or how generous you are with that olive oil drizzle). Here’s the scoop per serving:
- Calories: About 120 (mostly from all those good fats!)
- Fat: 8g (the healthy kind from olive oil and yogurt)
- Carbs: 10g (hello, fiber-rich veggies!)
- Protein: 4g (thanks to that Greek yogurt doing heavy lifting)
- Sugar: 5g (all natural from the veggies and touch of lemon)
What I love is how this balances indulgence with nourishment. You’re getting vitamins from three different herbs plus all those colorful vegetables – it’s basically a salad in party clothes! The dip’s healthy fats help your body absorb all those fat-soluble vitamins too. My nutritionist friend calls this “smart snacking” – I just call it delicious.
Frequently Asked Questions
Over the years, I’ve gotten every question imaginable about this veggie platter – here are the ones that come up most often:
Can I use dried herbs instead of fresh?
Oh sweet friend, I wish I could say yes – but fresh herbs are absolutely essential here! Dried herbs turn gritty and lose that bright flavor that makes Green Goddess Dip so special. In a pinch? Double the parsley and use 1 tablespoon fresh basil paste from the produce section.
How long can the dip sit out at a party?
Food safety first! The dip can hang out at room temp for about 2 hours max. Any longer and I start getting nervous about the dairy. My trick? Nestle the dip bowl into a larger bowl of ice to keep it chilled without watering it down.
What are the best veggies for the platter?
You want crunch champions that can stand up to dipping! My top picks are radishes, sugar snap peas, and jicama – they stay crisp for hours. Colorful bell peppers and rainbow carrots make it visually stunning. Avoid watery veggies like zucchini that get soggy fast.
Can I make this dairy-free?
Absolutely! Swap the Greek yogurt for coconut yogurt and use vegan mayo. The dip will be slightly thinner, so add an extra tablespoon of olive oil. The herbs and lemon still make it incredibly flavorful!
Final Thoughts
There you have it – my foolproof veggie platter that never fails to impress! Give it a try this weekend and watch those veggies disappear. Tag me if you make it – I love seeing your colorful creations and hearing what veggie combinations you dream up!
Print15-Minute Veggie Platter with Green Goddess Dip for Epic Snacking
A fresh and colorful veggie platter served with a creamy green goddess dip. Perfect for snacking or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup broccoli florets
- 1 cup carrot sticks
- 1 cup cucumber slices
- 1 cup cherry tomatoes
- 1 cup bell pepper strips
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash and cut all vegetables into bite-sized pieces.
- Arrange the vegetables on a serving platter.
- In a blender, combine Greek yogurt, mayonnaise, parsley, basil, garlic, lemon juice, and olive oil.
- Blend until smooth and creamy.
- Season with salt and pepper.
- Transfer the dip to a small bowl and place it in the center of the veggie platter.
- Serve chilled.
Notes
- Use any fresh vegetables you prefer.
- Store leftover dip in an airtight container in the fridge for up to 3 days.
- Add a pinch of cayenne for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
