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Healthy Greek Yogurt Ranch Veggie Football Platter: Best Easy Appetizer

Healthy Greek Yogurt Ranch Veggie Football Platter - featured image
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A quick and easy game day appetizer featuring a creamy Greek yogurt ranch dip surrounded by fresh, colorful vegetables arranged in a football shape. Perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 cup Greek yogurt, plain, full-fat or 2%
  • 4 ounces cream cheese, softened to room temperature
  • 1 ounce (about 2 tablespoons) ranch seasoning mix, dry packet
  • 1–2 tablespoons milk, any kind
  • 1 tablespoon fresh chives, finely chopped (optional)
  • 2 large carrots, peeled and cut into sticks
  • 3 stalks celery, cut into sticks
  • 1 red bell pepper, cut into thick strips
  • 1 yellow bell pepper, cut into thick strips
  • 1 orange bell pepper, cut into thick strips
  • 1 large cucumber, sliced into rounds or cut into sticks
  • 1 cup cherry tomatoes, halved or whole
  • 1 cup broccoli florets, small
  • 1 cup cauliflower florets, small
  • ½ cup snow peas or snap peas
  • Fresh dill or parsley, for garnish (optional)

Instructions

  1. Make the Greek yogurt ranch dip: In a small mixing bowl, combine 1 cup of Greek yogurt and 4 ounces of softened cream cheese. Beat with a hand mixer on medium speed until smooth and creamy, about 1 minute. Add the ranch seasoning mix and 1 tablespoon of milk. Beat again until fully combined. Taste and add more milk if you want a thinner dip, 1 teaspoon at a time. Stir in the chopped chives if using. Transfer the dip to your small dip bowl and set aside.
  2. Prepare the vegetables: Wash all your vegetables thoroughly. Peel the carrots and cut them into sticks about 3 inches long and ½ inch thick. Cut the celery into similar-sized sticks. Remove the seeds and membranes from the bell peppers and cut them into thick strips. Slice the cucumber into rounds about ¼ inch thick, or cut into sticks if you prefer. Halve the cherry tomatoes. Cut the broccoli and cauliflower into small, bite-sized florets. Trim the ends off the snow peas.
  3. Arrange the football shape: Place your dip bowl in the center of the serving platter. Start arranging the vegetables around the dip bowl to form an oval football shape. Begin with the green vegetables (cucumber rounds, celery sticks, snow peas) to form the outer edge of the football. Then fill in the inside of the oval with rows of colorful vegetables, alternating colors. Pack them close together so the platter looks full and abundant.
  4. Create the football laces: Take 3-4 cucumber slices and place them in a straight line across the top of the vegetables, starting from one end of the oval and going toward the dip bowl. Then, take thin strips of red bell pepper and place them across the cucumber slices to create the ‘stitching’ of the football. You want 2-3 pepper strips crossing each cucumber slice.
  5. Garnish and serve: Sprinkle a little fresh dill or parsley over the dip for a pop of green. You can also add a few extra chives on top. Serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours before serving.

Notes

Don’t skip softening the cream cheese to avoid lumpy dip. Use a vegetable peeler for the carrots for even sticks. Blanch broccoli and cauliflower if not serving immediately. Make the dip and cut vegetables up to 24 hours in advance. Assemble the platter no more than 4 hours before serving for the freshest look. The dip tastes better the next day as flavors meld.

Nutrition

Keywords: Greek yogurt ranch dip, veggie football platter, game day appetizer, healthy appetizer, easy appetizer, football shaped platter, vegetable platter, ranch dip

Find it online: https://evabake.com/healthy-greek-yogurt-ranch-veggie-football-platter-best-easy-appetizer/