St Patrick's Day Rainbow Veggie Platter
a rainbow veggie platter, featuring fresh and crisp vegetables with a creamy and zesty ranch dip
Servings: 8 people
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