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Easy Rainbow Veggie Ranch Lunchbox Dippers

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A quick, no-cook recipe for colorful vegetable dippers with a creamy homemade ranch dip, perfect for lunchboxes and meal prep. Ready in 15 minutes and kid-approved.

Ingredients

Scale
  • 1 large red bell pepper, sliced into thin strips
  • 3 medium orange carrots, cut into sticks or coins
  • 1 medium yellow summer squash, sliced into half-moons
  • 1 medium green cucumber, cut into spears
  • ¼ head purple cabbage, cut into bite-sized chunks
  • 1 cup cherry tomatoes, halved if large
  • 1 cup plain Greek yogurt (full-fat recommended)
  • ¼ cup mayonnaise
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, freshly ground

Instructions

  1. Wash and dry all vegetables thoroughly. Pat everything dry with a clean kitchen towel or paper towels.
  2. Prepare the red bell pepper: cut off the top and bottom, remove the stem and seeds, then slice into ½-inch wide strips. Cut each strip in half crosswise.
  3. Cut the carrots into sticks: peel if desired, then cut into 3-inch long by ½-inch thick sticks.
  4. Slice the yellow squash: cut off the ends, then slice into ¼-inch thick rounds. Cut each round in half to create half-moons.
  5. Prepare the cucumber spears: cut off both ends, then slice the cucumber in half crosswise. Cut each half into quarters lengthwise to create spears.
  6. Chop the purple cabbage: cut the quarter head into 1-inch chunks, separating the layers slightly.
  7. Halve the cherry tomatoes: cut each tomato in half through the equator. Pat the cut sides gently with a paper towel to remove excess moisture.
  8. Make the ranch dip: in a medium mixing bowl, combine the Greek yogurt, mayonnaise, fresh dill, fresh parsley, garlic powder, onion powder, lemon juice, salt, and black pepper. Whisk until completely smooth and well combined. Taste and adjust seasoning.
  9. Let the dip rest: cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
  10. Assemble the dippers: divide the vegetable pieces evenly among storage containers, arranging them by color if desired. Spoon about 2-3 tablespoons of ranch dip into a small compartment or separate small container. Seal tightly and refrigerate.

Notes

Keep vegetables cold and dry to prevent sogginess. Cut uniform pieces for even packing. Store dip separately from vegetables until ready to eat. The dip improves after a day in the refrigerator. For dairy-free, use thick coconut yogurt and vegan mayonnaise. For spicy ranch, add ½ teaspoon cayenne pepper.

Nutrition

Keywords: rainbow vegetables, veggie dippers, lunchbox, ranch dip, healthy snack, meal prep, kid-friendly, no-cook

Find it online: https://evabakery.com/easy-rainbow-veggie-ranch-lunchbox-dippers/