Green Snacks Board Avocado Ranch (Print)

A colorful assortment of fresh green vegetables paired with creamy avocado ranch for easy, vibrant snacking.

# Ingredients:

→ Fresh Vegetables

01 - 1 large cucumber, sliced into rounds
02 - 1 cup snap peas, trimmed
03 - 1 cup broccoli florets
04 - 1 green bell pepper, sliced
05 - 1 cup celery sticks
06 - 1 cup green grapes, optional

→ Avocado Ranch Dip

07 - 1 ripe avocado, peeled and pitted
08 - 1/2 cup Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 2 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 garlic clove, minced
14 - 1 tablespoon fresh lemon juice
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 to 3 tablespoons milk or water for thinning

# Directions:

01 - Wash and dry all produce thoroughly. Slice cucumber and bell pepper into bite-sized pieces. Trim snap peas and cut broccoli into uniform florets. Cut celery into sticks. Arrange all vegetables and grapes on a large platter or serving board in an appealing pattern.
02 - Combine peeled avocado, Greek yogurt, mayonnaise, dill, chives, parsley, minced garlic, lemon juice, onion powder, salt, and black pepper in a food processor or blender. Process until smooth and creamy.
03 - Add milk or water one tablespoon at a time while blending until the dip reaches your desired thickness. Taste and adjust seasonings as needed for balance and flavor.
04 - Transfer the prepared dip to a small serving bowl and position it in the center of the vegetable board.
05 - Serve immediately for optimal freshness, or cover and refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • It looks impressive on the table but takes barely twenty minutes, so you can actually enjoy your guests instead of being stuck in the kitchen.
  • The avocado ranch is so good that even people who claim they don't like vegetables end up reaching for thirds.
  • Everything can be prepped ahead, which means less scrambling when people arrive.
02 -
  • If your avocado is even slightly brown inside when you cut it open, start over—it will turn everything gray and taste bitter, which I learned the hard way.
  • The lemon juice is essential not just for flavor but for keeping the dip green, so don't skip it or rush it.
03 -
  • Cut your vegetables while you blend the dip so you're working in tandem rather than standing around waiting for things to be ready.
  • If you find yourself with leftover dip, it's delicious on sandwiches, stirred into grain bowls, or honestly just eaten with a spoon the next morning when no one's looking.
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