Crudité Cups with Homemade Ranch Dressing

This post was created in partnership with Stonyfield and Ball Canning. As always, all opinions are 100% my own.

A quick blend of herbs & spices mixed with yogurt makes these colorful on-the-go snacks the perfect healthy treat!

I absolutely adore a good crudité platter. As much as I enjoy indulging in all of the more decadent treats in an appetizer spread, I can never stay away from fresh veggies with dip.

A lot of store-bought Ranch dressings and dips are full of unpronounceable ingredients and more fat and calories than they need to have to still be delicious, so I figured I’d raid my tiny kitchen’s herb and spice stash to make one of my own!

This recipe makes a little more Ranch mix than you’ll need to make the actual dressing (which only needs 1 tablespoon). But it’s easily scalable, so if you want to make a big batch to keep around in the kitchen it’ll be there any time you’re craving some Ranch action!

While most Ranch recipes call for a mix of sour cream and mayonnaise, I opted to use a mix of Stonyfield 0% Fat Greek Yogurt and Lowfat Plain Yogurt. The results were a beautifully thick, creamy dressing that’s packed full of flavor!

These days, I’m on the go a lot. And when I’m running around with my 4-year-old, I like to be armed with some healthy snacks.

Glass jars are so perfect for toting snacks around. I love that they don’t absorb flavors/odors the way plastic can, and they’re nice and durable. Ball Canning has tons of different styles and sizes, and the uses for them are endless!

For my crudité presentation, I took inspiration from an appetizer that was at a wedding I attended last month. They had these cute little cups with dip on the bottom that were stuffed with a colorful assortment of fresh veggies.

One of the things that I really loved that they included was blanched broccolini. Blanching is a great way to enjoy some of the firmer veggies that don’t taste as good completely raw.

So for my jars, I blanched some broccolini along with haricot verts, which are perfect for dipping/snacking!

I also included a mix of raw carrots, celery and a mix of different colored bell peppers. I was able to assemble the jars and stash them in the fridge until snack time.

My son’s face totally lit up when he saw this colorful assortment. And he was beyond thrilled that he got to have his very own jar full of snacks.

His favorite is the green bell pepper slices, which always surprises me since they’re not as sweet as red, yellow or orange. But hey, who am I to interfere with a kid who will eat healthy snacks?!

This Ranch has a bit of a kick from some cayenne pepper, but feel free to leave it out if you’re sensitive to spice. It benefits from a few hours in the fridge, that way the flavors can mingle and deepen.

You can even make the dressing in another jar ahead of time and stash it in the fridge for the week (if it lasts that long!).

What’s your favorite part of a crudité spread? Let me know in the comment section below!

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