2bell peppersany color, seeded and cut Into sticks
1cucumbersliced into coins or sticks
3cupsassorted dips, such as hummus, ranch or onion dip
Wash, peel, and chop up vegetables into sticks or large pieces.
Scoop dips Into small bowls and arrange on a large platter.
Arrange vegetables around the dips. Serve Immediately or refrigerate (covered) up to 4 hours.
Note that nutritional information is approximate and will vary by what you include on your veggies tray.
The amounts are not an exact science. Keep it simple - add a bunch of chopped up vegetables to a tray and add a couple of dips. That's it!
Place leftovers in airtight storage bags or containers in the fridge and they will stay fresh for several days. Keep in mind that cut veggies will dry out over time. Dips should be stored separately and in airtight containers in the fridge.
Plan for about half a cup of vegetables per person, and 1/4 cup of dip.
Chop vegetables up to 24 hours in advance and store in airtight containers in the fridge. Make your dips a day ahead of time, too. You can arrange your tray a few hours in advance, just make sure to keep it covered in the fridge for up to 2-3 days.