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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!

Crudité Cups with Homemade Ranch Dressing

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!

Crudité Cups with Homemade Ranch DressingCrudité Cups with Homemade Ranch Dressing

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!

Crudité Cups with Homemade Ranch Dressing

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!

Crudité Cups with Homemade Ranch Dressing

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!

Crudité Cups with Homemade Ranch Dressing

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?!

Crudité Cups with Homemade Ranch Dressing

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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Crudité Cups with Homemade Ranch Dressing

Crudité Cups with Homemade Ranch Dressing

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings (1/4 cup dressing per serving) 1x
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American


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


Units Scale

For Ranch Seasoning Mix:

For Ranch Dressing:

  • 1 tablespoon of Ranch Seasoning Mix (recipe above)
  • 1/2 cup plain Greek yogurt (I used Stonyfield’s 0% Fat)
  • 1/2 cup plain yogurt (I used Stonyfield’s Lowfat Smooth & Creamy)

For Serving:

  • Any mix of raw and blanched veggies that you like – make sure you pick a variety of colors! (I used raw carrots, celery and a mix of green/yellow/orange/red bell peppers. I blanched broccolini and haricot verts, pat them dry and included those as well)


  1. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using).
  2. For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover and refrigerate for at least an hour. The longer it sits, the more the flavors mingle and deepen.
  3. For Serving: Place 1/4 cup of Ranch dressing in the bottom of each of 4 jars (or cups). Take an assortment of veggies and stand them upright in the container. Don’t overpack the jars, or the veggies will be difficult to remove. Enjoy!


  • Serving Size:
  • Calories: 38
  • Sugar: 2.8 g
  • Sodium: 254.1 mg
  • Fat: 0.6 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 2.9 g
  • Fiber: 0 g
  • Protein: 3.8 g
  • Cholesterol: 2.9 mg

Keywords: homemade ranch, ranch dip, veggie tray

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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