Sometimes the simplest recipes are the ones that truly complete a holiday spread, and this Carrot & Celery Crudité with Ranch Dip is the perfect example. Light, fresh, crisp, and incredibly easy to assemble, this refreshing starter balances out the rich, cozy comfort foods that make Thanksgiving so special. Using budget-friendly produce and essentials from Aldi, this appetizer comes together in minutes while adding beautiful color and crunch to your holiday table.
Jump to RecipeWhat makes this crudité platter shine is its simplicity. There’s no cooking involved — just fresh carrots and celery cut into pieces served with a creamy, flavorful ranch dip. The cool vegetables offer a refreshing contrast to the warm, hearty dishes that follow, and the ranch adds a familiar, crowd-pleasing flavor that both kids and adults love.
Even better? This recipe works for any gathering, any season, any reason. It’s a great option for guests who prefer lighter appetizers, and it fits seamlessly into a budget-conscious menu without feeling like a compromise. Presentation also goes a long way here. Arranged neatly on a platter with the dip in the center, this dish looks beautiful, intentional, and welcoming — all while keeping your food budget under control.
Whether you’re preparing a full feast or just need a quick and healthy starter, this crudité plate is a dependable go-to that pairs well with virtually anything. It’s proof that delicious doesn’t have to be complicated.
❤️ What You’ll Love About This Crudité Platter
- Healthy & refreshing — A crisp, light starter that balances heavier Thanksgiving dishes.
- Budget-friendly — Made entirely with low-cost Aldi produce and pantry staples.
- Fast & zero-cook — Ready in under 10 minutes with minimal prep.
- Beautiful on the table — Adds color, texture, and a fresh element to your spread.
- Loved by all ages — Crunchy veggies + creamy ranch = guaranteed crowd-pleaser.
Carrot & Celery Crudité with Ranch Dip
Course: Appetizers and Snacks10
servings10
minutes10
minutesA refreshing, crisp veggie starter served with a creamy ranch-style dip.
Ingredients
1 bag baby carrots
4 celery stalks, cut into sticks
½ cup plain yogurt or sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 tablespoon chopped fresh herbs (optional)
Directions
- Wash and cut vegetables into sticks.
- In a bowl, mix yogurt, garlic powder, onion powder, salt, pepper, and herbs.
- Arrange veggies on a platter with dip in the center.
Optional Tips/Variations
- Add cucumber slices or bell peppers for color.
Use Greek yogurt for a thicker dip.
🧊 Storage + Reheating Tips
Storage:
Store leftover carrot and celery sticks in an airtight container lined with a paper towel for up to 4–5 days. This helps keep them crisp. Store ranch dip in a sealed container for up to 1 week.
Reheating:
No reheating needed — serve everything chilled.
Make Ahead:
- Cut carrots and celery up to 24 hours ahead. Keep them in cold water in the fridge to maintain freshness.
- The homemade or store-bought ranch dip can be prepped up to 2 days ahead.
Freezing:
Not recommended — raw carrots and celery lose texture once thawed, and ranch dip separates when frozen.
