You know those moments when you need a snack that feels indulgent but won’t leave you sluggish? That’s exactly why I’m obsessed with this veggie platter with green goddess dip. It’s my go-to when friends pop by unexpectedly or when I just want something fresh and satisfying without the guilt.

The magic is in that creamy, herby dip – it’s so good you’ll forget you’re eating vegetables! I first tried a version at a farmer’s market years ago and immediately begged for the recipe. After tweaking it with extra garlic (because everything’s better with garlic, right?), it became my signature party dish. What I love most is how ridiculously easy it is – just chop, mix, and arrange. No cooking, no fuss, just pure, vibrant flavor.

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Why You’ll Love This Veggie Platter with Green Goddess Dip

Trust me, this isn’t your average veggie tray—it’s the kind of snack that disappears fast at parties and makes you feel great about what you’re eating. Here’s why it’s a winner:

Ready in minutes – No cooking, just chop, mix, and arrange (perfect for last-minute guests!)
Packed with fresh flavors – That herby, garlicky dip turns even skeptics into veggie lovers
Healthy but indulgent – Creamy texture feels like a treat without the heavy guilt
Crowd-pleaser magic – Works for kids’ snacks, fancy parties, or Netflix binges
Customizable – Swap veggies based on what’s fresh or in your fridge

Seriously, I’ve seen people hover around this platter until every last carrot stick is gone!

Ingredients for Veggie Platter with Green Goddess Dip

Here’s everything you’ll need to create that magical green goddess dip and a vibrant veggie platter. I’m a stickler for fresh herbs—trust me, they make all the difference. And don’t skip the full-fat yogurt; it gives that luxuriously creamy texture we’re after!

For the dip:
1 cup Greek yogurt (full-fat for creaminess, low-fat works too)
1/2 cup mayonnaise (the real stuff, not miracle whip)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil leaves, chopped
2 tablespoons fresh chives, snipped small
1 clove garlic, minced (or 2 if you’re garlic-obsessed like me)
1 tablespoon fresh lemon juice (about half a lemon)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the platter:
Assorted fresh vegetables (my favorites are carrots, cucumbers, bell peppers, cherry tomatoes, and celery)

That’s it! Simple ingredients that come together to make something truly special. Now let’s talk about how to turn these into veggie platter magic…

How to Make Veggie Platter with Green Goddess Dip

Okay, let’s get to the fun part – making this gorgeous platter happen! It’s so simple you’ll wonder why you ever bought store-bought veggie trays. Just follow these easy steps, and you’ll have a crowd-pleasing snack ready in no time.

Preparing the Green Goddess Dip

First, grab your favorite mixing bowl – I always use my wide ceramic one because it makes stirring easier. Combine all the dip ingredients: Greek yogurt, mayonnaise, chopped parsley, basil, chives, minced garlic, lemon juice, salt, and pepper. Now here’s my secret – stir gently at first, then really whip it up until it’s completely smooth and pale green. Taste it! Need more garlic? Add it. More lemon? Go for it. This is your dip masterpiece.

Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. This chill time lets the flavors get to know each other and makes the dip extra delicious. (Though I won’t judge if you sneak a spoonful early!)

Cutting and Arranging the Vegetables

While the dip chills, let’s prep those veggies. Wash everything thoroughly – nobody wants gritty cucumbers! I like to cut carrots into sticks, cucumbers into half-moons, bell peppers into strips, and leave cherry tomatoes whole for variety. Pro tip: pat the veggies dry with a clean towel so the dip sticks better.

Now for the fun part – arranging! Use a large platter or wooden board. Start by placing small bowls of dip around the platter, then artfully arrange the veggies in groups. I like to alternate colors – orange carrots next to green celery, red peppers by yellow ones. It’s like edible rainbows!

Tips for the Perfect Veggie Platter with Green Goddess Dip

After making this platter dozens of times (and watching it disappear just as fast!), I’ve picked up some foolproof tricks:

Go full-fat – That extra richness in yogurt makes the dip luxuriously creamy
Chop herbs finely – Smaller pieces distribute flavor evenly in every bite
Prep veggies ahead – Store cut veggies in ice water to keep them crisp
Double the batch – This dip tastes even better the next day (if it lasts!)
Add texture – Sometimes I mix in capers or sunflower seeds for crunch

Trust me, once you try these little upgrades, you’ll never go back to basic veggie platters again!

Variations for Your Veggie Platter with Green Goddess Dip

The beauty of this recipe? It’s endlessly adaptable! Here are my favorite ways to mix things up when I’m feeling creative (or just using what’s in my fridge):

Herb swap – Try cilantro instead of parsley for a bright, Mexican-inspired twist
Creamy boost – Blend in half an avocado for extra richness (it turns the dip a gorgeous deep green)
Lemony kick – Add a teaspoon of lemon zest for extra citrus punch
Spicy version – Toss in a pinch of red pepper flakes or diced jalapeño
Dairy-free – Use coconut yogurt and vegan mayo for a plant-based option

See? Endless possibilities to keep your veggie platter exciting every time!

Serving Suggestions for Veggie Platter with Green Goddess Dip

This platter shines anywhere you put it! I love serving it with warm pita wedges for dipping, or alongside grilled chicken at summer BBQs. It’s perfect for book club gatherings, baby showers, or just as a bright centerpiece on your coffee table during movie nights. The dip also makes an amazing sandwich spread – try it on turkey wraps!

Storage and Reheating

Pop any leftover dip in an airtight container—it’ll stay fresh in the fridge for up to 3 days (though mine never lasts that long!). For the veggies, store them separately in a container lined with paper towels to keep them crisp. No reheating needed—this snack tastes best chilled!

Nutritional Information for Veggie Platter with Green Goddess Dip

Here’s the scoop on what you’re enjoying with each delicious bite (based on 1/4 of the dip with assorted veggies):

120 calories – Light enough for snacking!
8g fat (2g saturated) – That creamy texture comes from good fats
10g carbs (3g fiber) – Mostly from the fresh vegetables
4g protein – Thanks to the Greek yogurt
300mg sodium – Easy to reduce by cutting salt if needed

Remember, these numbers can vary slightly depending on your exact ingredients and veggie choices. But one thing’s certain – it’s way healthier than most party snacks!

Frequently Asked Questions

Can I use dried herbs instead of fresh?
You can, but the flavor won’t be nearly as vibrant. If you must, use 1/3 the amount (since dried herbs are more concentrated). But honestly? Fresh is worth the trip to the store – that bright, herby flavor is what makes this dip special!

How long will the green goddess dip last in the fridge?
About 3 days in an airtight container. The herbs might darken a bit, but it’ll still taste amazing. Pro tip: press plastic wrap directly on the dip’s surface before sealing to prevent discoloration.

Can I make this dairy-free?
Absolutely! Swap the Greek yogurt for coconut yogurt and use vegan mayo. The texture changes slightly, but it’s still delicious. I’ve even used soaked cashews blended smooth for an ultra-creamy version.

What other veggies work well on the platter?
Get creative! Radishes, sugar snap peas, blanched broccoli, and jicama sticks are all fantastic. I sometimes add crispy romaine leaves for scooping – they make perfect edible spoons!

Is there a trick to keeping cut veggies fresh?
Yes! Store them in ice water in the fridge until serving (especially carrots and celery). Just pat them dry before arranging so the dip sticks properly.