What vegetables are best for a Fiesta Veggie Platter?

The best vegetables are those that offer a variety of colors, textures, and flavors! Consider bell peppers, cherry tomatoes, cucumbers, carrots, celery, and broccoli.

What kind of dip should I serve with my Fiesta Veggie Platter?

Popular dips include hummus, guacamole, ranch dressing, or a homemade creamy cilantro-lime dip. Choose dips that complement the vegetables and offer a variety of flavors.

How can I keep my Fiesta Veggie Platter fresh?

To keep your platter fresh, store it in the refrigerator covered with plastic wrap. You can also place a damp paper towel over the vegetables to prevent them from drying out.

How far in advance can I prepare a Fiesta Veggie Platter?

You can prepare the vegetables a day in advance and store them separately in airtight containers. Assemble the platter a few hours before serving to maintain optimal freshness and prevent the vegetables from becoming soggy.

Fiesta Veggie Platter: 7 Amazing & Easy Expert Secrets

Name: Fiesta Veggie Platter: The BEST Easy Appetizer!
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 red bell pepper, cored, seeded, and cut into sticks; 1 orange bell pepper, cored, seeded, and cut into sticks; 1 yellow bell pepper, cored, seeded, and cut into sticks; 1 cucumber, peeled and cut into sticks; 2 cups cherry tomatoes, halved; 1 bunch of radishes, thinly sliced; 1 cup sugar snap peas; 1 cup baby carrots; 1 head of broccoli, cut into florets; 1 head of cauliflower, cut into florets; 1 avocado, sliced (optional, for serving); 1 (16 ounce) container sour cream; 1 packet (1 ounce) ranch dressing mix; 1 (15 ounce) can black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1/2 cup salsa; 1/4 cup chopped cilantro; 1 tablespoon lime juice; 1 teaspoon chili powder; Salt and pepper to taste

Description

A vibrant and colorful Fiesta Veggie Platter perfect for any party or gathering. A healthy and customizable appetizer with fresh vegetables and delicious homemade dips.

Ingredients

Scale

1 red bell pepper, cored, seeded, and cut into sticks
1 orange bell pepper, cored, seeded, and cut into sticks
1 yellow bell pepper, cored, seeded, and cut into sticks
1 cucumber, peeled and cut into sticks
2 cups cherry tomatoes, halved
1 bunch of radishes, thinly sliced
1 cup sugar snap peas
1 cup baby carrots
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1 avocado, sliced (optional, for serving)
1 (16 ounce) container sour cream
1 packet (1 ounce) ranch dressing mix
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup salsa
1/4 cup chopped cilantro
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper to taste

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Instructions

1. Prepare the Vegetables: Wash and cut all vegetables into bite size pieces. Make sure they are dry before arranging them on the platter.
2. Make the Ranch Dip: In a medium bowl, combine the sour cream and ranch dressing mix. Stir until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Make the Black Bean and Corn Dip: In a food processor, combine the black beans, corn, salsa, cilantro, lime juice, chili powder, salt, and pepper. Pulse until the mixture is mostly smooth but still has some texture.
4. Arrange the Platter: On a large platter or cutting board, arrange the vegetables in colorful sections. You can group them by color or type. Place the bowls of dip strategically around the platter.
5. Garnish and Serve: If desired, garnish with a few extra cilantro leaves or a sprinkle of chili powder. Place the avocado slices around the edge or offer them on the side to prevent browning. Serve immediately or chill until ready to serve.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg