Carrot & Celery Crudité with Ranch Dip

A simple veggie tray of crisp carrots and celery with a bowl of ranch dip is the simplest thing you can put out before a big meal, and it’s often the first thing to go. It gives people something fresh to snack on without filling them up.

It’s also about the cheapest appetizer there is. Carrots and celery are low-cost all year, and the ranch dip is made from yogurt or sour cream and spices you likely have, so there’s no need for a packet or a bottle.

Everything can be prepped a day ahead.

Ingredients and Swaps

• Carrots: A bag of baby carrots is the easy route. Whole carrots cut into sticks cost less and taste sweeter.
• Celery: Cut into 3- to 4-inch sticks. Save the leafy tops for soup or stock.
• Yogurt or sour cream: Sour cream tastes the most like classic ranch. Plain Greek yogurt is thicker and higher in protein. Half of each is a good balance.
• Seasonings: Garlic powder, onion powder, dried dill and parsley give it the ranch flavor. Fresh herbs are a bonus if you have them.
• Lemon juice: A small squeeze adds the tang.

Tips for a Crisp, Fresh Platter

• Make the dip first. Even 30 minutes in the fridge lets the dried herbs soften and the flavors come together.
• Crisp the vegetables. Cut carrots and celery keep best in cold water in the fridge. Drain and pat dry before serving.
• Add more color. Cucumber slices, bell pepper strips, cherry tomatoes, broccoli and snap peas all fit on the same plate.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $3.08 from Walmart, $2.98 from ALDI · Per Serving – $0.30 to $0.31

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Carrot & Celery Crudité with Ranch Dip

Crisp carrot and celery sticks served with a quick homemade ranch dip made from yogurt or sour cream and pantry spices.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 10 servings

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 pound baby carrots or 5 whole carrots, cut into sticks
• 4 stalks celery cut into sticks

Ranch Dip

• 1 cup sour cream or plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon lemon juice
• ¼ teaspoon salt plus more to taste
• Black pepper to taste

Method

 

1. In a small bowl, stir together the sour cream, garlic powder, onion powder, dill, parsley, lemon juice, salt and pepper. Taste and adjust the seasoning. Refrigerate while you prepare the vegetables.
2. Wash the vegetables. Cut the celery, and the carrots if using whole ones, into sticks.
3. Arrange the vegetables on a platter with the dip in the center.

Notes

• Add cucumber slices or bell pepper strips for color.
• Use 1 tablespoon of chopped fresh dill, chives or parsley in place of the dried herbs.
• Thin leftover dip with a little milk to make ranch dressing.

Make-Ahead and Storage

• Vegetables: Cut up to 24 hours ahead and keep in cold water in the fridge, or in an airtight container lined with a damp paper towel for 4–5 days.
• Dip: Keeps in a sealed container for up to 5 days. Stir before serving.
• Serving: Keep the platter chilled and don’t leave the dip out for more than 2 hours.

Building a bigger appetizer spread? Add Classic Deviled Eggs or a Cranberry Pecan Cheese Ball.

Veggie Tray Questions

How much do I need for a crowd?

Plan on about ½ cup of vegetables and 2 tablespoons of dip per person. This recipe serves 8–10 as part of a larger spread.

Can I turn the dip into a dressing?

Yes. Whisk in milk or buttermilk a tablespoon at a time until it’s thin enough to pour.

What else can I use the dip for?

It’s good with chips, chicken wings, pizza crusts and baked potatoes, or as a spread for wraps.