Description
These Greek Yogurt Ranch Veggie Cups turn simple vegetables into a fun, grab-and-go snack or party appetizer. Each cup is layered with creamy, herby ranch dip and crisp veggie sticks, so every guest gets their own perfect portion. They’re fresh, colorful, high in protein, and great for parties, lunchboxes, or afternoon cravings.
Ingredients
Ranch Yogurt Dip
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1½ cups plain Greek yogurt
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1 tbsp olive oil
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1–2 tbsp milk (as needed for thinning)
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1 tsp garlic powder
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1 tsp onion powder
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1 tbsp fresh dill or parsley, finely chopped
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Salt and black pepper, to taste
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Optional: 1–2 tsp lemon juice for extra brightness
Veggies (Mix & Match)
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Baby carrots
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Cucumber sticks (seeds removed if watery)
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Celery sticks
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Bell pepper strips (mixed colors)
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Sugar snap peas
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Optional extras: radishes, cherry tomatoes, broccoli florets, cauliflower florets, jicama sticks
For Serving
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5–9 oz clear cups or small jars
Instructions
1. Make the Ranch Dip
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In a bowl, whisk together Greek yogurt, olive oil, garlic powder, onion powder, and herbs.
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Season with salt and pepper.
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Taste and adjust (add lemon juice if you like it brighter).
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If too thick, whisk in milk 1 tablespoon at a time until dippable.
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Chill 10–30 minutes if time allows for better flavor.
2. Prep the Veggies
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Wash and dry vegetables very well.
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Cut into even sticks sized to stand inside cups.
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Keep chilled until assembly.
3. Assemble the Cups
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Spoon 2–3 tablespoons of dip into the bottom of each cup.
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Stand veggie sticks upright in the dip, mixing colors and textures.
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Cover and refrigerate until serving (best within 4–6 hours).
Notes
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Dry Veggies Well: Extra moisture makes dip watery and veggies limp. Pat dry with paper towels.
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Make Ahead Smart: Prepare dip and cut veggies a day ahead, but assemble cups shortly before serving.
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Neat Filling Trick: Pipe the dip into cups using a zip-top bag with the corner snipped.
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Extra Flavor: Add 1–2 tsp ranch seasoning or everything-bagel seasoning to the dip.