Go Back
+ servings
a bowl of dip, sliced carrots, cucumbers, and peppers on a serving tray

Veggie Platter with Dips

Learn how to assemble an awesome veggie platter and make delicious dips to go with it!
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20
Calories 74kcal


  • Serving tray
  • Dip bowls


For the tray

  • 2 cups raw veggies carrots, cucumber, broccoli, celery, etc
  • 2 cups cooked veggies roasted red peppers, grilled zucchini, roasted beets, caramelized onions, etc
  • 2 cups veggie chips recipe below
  • 1 cup pickled veggies onions, cabbage, asparagus, radishes, etc

For the Savory Veggie Chips

For the Greek Yogurt Cucumber Dip

  • 1 cup plain Greek yogurt
  • ½ cup mayonnaise
  • 1 cup finely chopped cucumber
  • ½ cup finely chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Salt to taste
  • Freshly ground back pepper to taste
  • Everything seasoning for garnish

Creamy Garlic Dip

  • 1 head garlic roasted
  • ¾ cup cannellini beans drained and rinsed
  • 3 tablespoon nutritional yeast
  • 1 tablespoon fresh oregano leaves
  • ½ lemon juiced
  • Salt to taste
  • Olive oil for drizzling


  • Preheat the oven to 400 degrees F. The best order of operations is to prep the roasted garlic for the Creamy Garlic Dip first. Remove any excess papery skin (but not all of it) from around the head of garlic. Slice about ¼" off the top, then drizzle olive oil into the cloves and rub the head with your fingers to spread around the oil. Wrap it in foil, place directly on the center rack of the oven, and roast for ~30 minutes until tender. Remove from oven and carefully squeeze the tender cloves into a blender. Add the white beans, nutritional yeast, oregano, and lemon juice. Blend on low, drizzling olive oil into the mixture as needed to promote blending. Taste and adjust seasonings as desired. Spoon into one of the serving bowls for the veggie platter.
  • Next, make the veggie chips. Line a baking sheet with parchment paper or foil. Spread the thinly sliced veggies (sweet potato, beet, zucchini, carrot, etc.) on top. Lightly toss in olive oil, and dust with paprika, garlic powder, salt, and pepper. Bake for 15 to 20 minutes, flipping halfway if needed, or until the chips are crispy. Remove from oven and arrange on the veggie tray.
  • Finally, make the Greek Yogurt Cucumber dip by stirring together all of the ingredients in a mixing bowl. Transfer to a serving bowl.
  • Arrange the rest of the veggies (raw, cooked, or pickled) on the platter. Enjoy!


  • Save yourself prep time by making the vegetable platter ahead of time. You can make the dips up to 3 or 4 days in advance! Store in an airtight container in the fridge until it's time to serve the platter.
  • The raw, cooked, and pickled veggies can all be made in advance too, as can the veggie chips. 
  • Note: Nutrition facts are estimated.


Serving: 1serving | Calories: 74kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 229mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6108IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 1mg