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Colourful Vegetable Crudités with Ranch Dressing

Not everyone likes to eat vegetables, which is a shame because they are power-packed with fibre, nutrients and vitamins for your health. Entice the picky eater in your life to try out some fresh veg with this simple yet attractive crudités recipe with a delicious ranch dip.
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  • Ingredients


Vegetable Crudités

  • 8 cups broccoli florets
  • 3 cups Brussels sprouts, trimmed
  • 2 cups green beans, trimmed
  • 2 cups cauliflower florets
  • 1 punnet cherry tomatoes

Dipping Sauce

  • 1 cup plain nonfat Greek yoghurt
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh dill
  • 4 teaspoons white-wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • Shredded cheese for garnishing

What To Do

  1. Blanch the broccoli florets, Brussel sprouts, green beans and cauliflower florets in boiling water for 1-2 minutes, then transfer them immediately to a bowl of ice water to stop the cooking process.
  2. To make the dip, whisk together all the dip ingredients in a medium-sized bowl. Remember to set aside the cheese and some of the dill for garnishing. Once well-mixed, transfer to a serving bowl and place it in the centre of a large serving platter.
  3. Arrange the vegetables around the bowl, and fill in the spaces with cherry tomatoes. Top the dip with a little shredded cheese and dill from earlier.
  4. Serve immediately.

Recipe adapted from at

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