Crudite Platter with Chipotle Ranch Dressing

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  • Level: Easy
  • Total: 28 min
  • Active: 15 min
  • Yield: 4 servings
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Kosher salt, as needed

1 broccoli stalk, trimmed into florets, about 3 cups

8 ounces asparagus, stalks peeled, woody ends trimmed

1 red bell pepper, seeded, and cut into strips 

1 red bell pepper, seeded, and cut into strips

1 yellow bell pepper, seeded, and cut strips

1 bunch radishes (with greens attached)

2 kirby cucumbers, cut into spears

Chipotle Ranch Dressing:

2 cloves garlic

1/2 teaspoon kosher salt

1/3 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon chipotle hot sauce

3 tablespoons minced fresh cilantro leaves

1 scallion (white and green parts), very thinly sliced

1/2 teaspoon finely grated orange zest


  1. Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are. Arrange all the vegetables on a large serving platter and serve with the chipotle dip.

Chipotle Ranch Dressing:

  1. For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
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