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Rainbow Vegetable Platter with Dip
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5 from 1 vote

St Patrick's Day Rainbow Veggie Platter

a rainbow veggie platter, featuring fresh and crisp vegetables with a creamy and zesty ranch dip
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, healthy, party platter, snack, st patrick's day, vegetables
Servings: 8 people
Calories: 44kcal
Author: prudentpennypincher.com
Cost: 10


  • 1 party platter
  • 1 shamrock bowl


  • 1 pint grape tomatoes
  • 8 oz baby carrots
  • 1 bell pepper sliced
  • 1/2 head broccoli cut into florets
  • 1/4 head cauliflower cut into florets
  • 1/4 red onion sliced
  • 14 oz Marzetti Ranch Veggie Dip


  • Wash all the vegetables
  • Remove the broccoli stem and cut the broccoli into bite-sized florets.
  • Cut around the stem of the cauliflower and remove the leaves around the base of the cauliflower. Break the cauliflower into bite-sized florets.
  • Slice the yellow bell pepper and red onion
  • Arrange the vegetables around the platter in a semi circle, starting with the grape tomatoes on the outside.
  • Then, add the baby carrots, yellow bell pepper, broccoli, and red onion (in that order)
  • Arrange the caulflower around the bottom of the rainbow so that they form a cloud shape
  • Put the ranch veggie dip in the shamrock bowl and enjoy!


Serving: 1serving | Calories: 44kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5105IU | Vitamin C: 71mg | Calcium: 37mg | Iron: 1mg