Start with a thick dip.
Cut up vegetables with dip.
Wash and cut up vegetables into strips sticks and rounds.
Whole grain pita bread with dips.
Fill the space and gaps around the dips with the cut up vegetables and crackers.
I used this homemade ranch dip and it worked out great.
Additionally instead of taking the easy route and buying baby carrots i got whole carrots and cut them into sticks the old fashioned way so that i could control the length.
Most store bought trays come with ranch dip.
Like i mentioned above marzetti veggie dip is an excellent choice and will enhance the flavor of the veggies.
I prepped 40 veggie cups and tripled the recipe of ranch dip and it was just the right amount.
To make it mobile spoon a serving of the dip in the bottom of a small cup then garnish with fresh veggies.
The key to a really good veggie cup is starting with a very thick dip that won t turn runny as it warms up.
To blanch vegetables briefly plunge them into a large pot of boiling salted water then refresh in a bowl of ice water and drain.
My favorite is anything from heluva good their thick and creamy french onion dip is always a good choice as it s super versatile and comes in large party size containers at walmart.
Cut up pita pocket bread into triangles for a softer chip to use with dips.
Vegetables with dip green beans cucumbers sliced long and quartered broccoli tomato wedges peppers sliced long.
Karen gardiner eutaw alabama.
But for a truly budget friendly and tasty alternative this homemade vegetable dip is the way to go.
The dip makes the tray.
Dill vegetable dip a friend gave me this zesty dip recipe many years ago and now i serve it at our annual holiday open house.
Vegetables can be prepared a day in advance wrapped in paper towels and refrigerated in a lock top plastic bag.
These are great for those who have trouble handling forks or spoons.
It has a creamy sour cream and mayonnaise base.
And there are a number of prepared dips for purchase.
Cut into bite size florets then slice crosswise into 1 4 inch thick slices.
Serve with raw vegetables.
With so many different vegetables flavors and textures i like to serve at least 2 3 different dips for a crudité platter depending on how many different veggies you have and how many people you are serving.
Mix things up and use whatever veggies are in season or based on your budget.
Also has a buttermilk ranch variety that would be a great.
Leave some of the vegetables whole.
Spoon the dips into small serving bowls and arrange on a large platter or a flat serving board.
37 calories 0 fat 0 saturated fat 2mg cholesterol 303mg sodium 3g carbohydrate 2g sugars 0 fiber 5g protein.
Serve the veggies with a tasty dip.
