Summer Snacks Veggie Cups (Printable Version)

Fresh veggie cups combined with a creamy, tangy Greek yogurt dip for light summer enjoyment.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, sliced into sticks
03 - 1 cup carrots, peeled and cut into sticks
04 - 1 cup bell peppers (red, yellow, or orange), sliced into strips
05 - 1 cup celery, cut into sticks

→ Greek Yogurt Ranch Dip

06 - 1 cup plain Greek yogurt (2% or whole milk)
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon dried dill
10 - 1 teaspoon dried parsley
11 - 1 teaspoon dried chives
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# Step-by-Step Instructions:

01 - Wash all vegetables thoroughly. Peel carrots and cut all vegetables into sticks or bite-sized pieces according to preference.
02 - Arrange an assortment of prepared vegetables in clear plastic or glass cups for individual servings.
03 - In a small mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, parsley, chives, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
04 - Spoon 2 to 3 tablespoons of ranch dip into the bottom of each veggie cup, or serve the dip separately in a bowl alongside the cups.
05 - Refrigerate until ready to serve. Present chilled.

# Additional Tips::

01 -
  • They come together in under twenty minutes, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • The Greek yogurt dip tastes indulgent and rich, but it's genuinely good for you, so you can snack without the guilt spiral.
  • You can prep them hours ahead and they stay crisp and fresh in the fridge, making them perfect for last-minute entertaining.
02 -
  • If you make the dip even an hour or two ahead, the dried herbs bloom and soften, creating a more cohesive, developed flavor than if you use it right away.
  • Wet vegetables will make the dip watery and dilute all that careful seasoning, so pat everything dry after washing and cutting.
03 -
  • Clear cups or small mason jars make these look restaurant-worthy and let you prep everything the morning of and grab it on your way out the door.
  • If you're bringing these somewhere, keep them in a cooler with ice packs to ensure the vegetables stay crisp and the dip stays cold until serving time.
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