Veggie Basket with Smokey Ranch Dip

Total Time:
35 min
30 min
5 min

2 1/4 cups dip

  • Smokey Ranch Dip:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/4 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
  • 2 teaspoons honey
  • 1 large bell pepper, hollowed out for presentation
  • Veggie Basket:
  • Green beans
  • Asparagus spears
  • Broccoli florets
  • Rainbow carrots
  • Baby yellow carrots
  • Baby heirloom tomatoes
  • Baby fennel, sliced
  • Icicle and big red radishes
  • Cucumbers, sliced
  • Jicama, peeled and cut into sticks
  • Yellow summer squash, cut into coins
  • Purple bell peppers, seeded and cut into strips
Smokey Ranch Dip:
  • Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.

  • Veggie Basket:

  • Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.

  • Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.

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