Rainbow Veggie Ranch DipJump to Recipe
Can we all agree that the plate of random veggies and a big bowl of ranch as an appetizer could use an update? Okay, thanks. I’ll handle it from here. Say hello to this Ranch Veggie Dip with Rainbow Veggie Toppings!
This ranch dip is so many wonderful things in one. For one, it’s easy to make. Stir together some basics and then layer on some minced veggies and you’re set. It’s not that much harder than stirring together a hidden valley ranch packet but is a bit more substantial and has more dipping potential.
The ranch dip would be a great centerpiece appetizer for a game day celebration or you could make it in advance and dole it out for quick after-school snacks!
The colors are bright, it’s relatively healthy, and it’s pretty delicious. Serve it with any kind of favorite chip!
Once the dip is made, it’ll keep great in the fridge for a few days so feel free to make it in advance! Say buh-bye to the stale veggie platter this year and make this fun dip!
Table of contents
Ranch Veggie Dip Base Ingredients
I thought about using packaged ranch mix for this dip, but liked the flavors more by just combining some simple spices and herbs myself.
The base for this dip is a cream cheese base with some mayo mixed in to loosen it a bit. Fresh lemon juice also helps brighten the flavors and loosen the dip. You could substitute sour cream or Greek yogurt for the mayonnaise if you wanted.
Then you add in all the flavors and spices! I like to use fresh parsley and chives along with garlic powder and onion powder. You can go heavy on the spices. I would start with a teaspoon garlic powder and onion powder. This gets you really close to a homemade ranch dip flavor.
While I don’t like fresh dill in mine, it is a common ingredient and you can add it if you want.
Mash all the ranch veggie dip ingredients together really well. It helps if your cream cheese is at room temperature.
Then spread it out in a large 9×13 dish. Honestly, if you wanted to you could skip the veggie topping and this is a really good dip for chips by itself! I know because I “tested” a fair amount of it prior to doing the veggie layer.
Adding the Veggie Toppings
Now let’s talk rainbows! Now any true rainbow fan will know I’m missing a color, but there aren’t any natural blue vegetables so I just left it out. No biggie. These work though for the rest of the rainbow! I used a mix of tomatoes, carrots, yellow peppers, broccoli florets and purple cabbage.
The only real trick to this dip and why the prep time is 15-20 minutes is you want to make sure you dice the veggies really evenly and finely. No big chunks!
Get to work!
Layer those veggies down in your dish on top of the ranch cream cheese layer and you’re in business!
Remember, ROY G. BIV or I guess ROY G. IV in this case!
If I’m picking a favorite color, I’d probably vote for green or yellow. I loved the broccoli/ranch combo and the pop from the peppers.
This Rainbow Veggie Ranch Dip feeds a crowd, is super colorful and fairly easy to make. What more could you want in a dip?!
What to serve with this ranch veggie dip
Normally I like veggies in my ranch dip but this dip is already stuffed full of veggies so it’s best ot serve it with some kind of chip. Tortilla chips or potato chips go well or any light, crispy chip works great!
My Ranch Veggie Dip Recipe
This fun and colorful dip is easy to make, packed with healthy veggies, and so delicious! Perfect for a game day crowd!
1) In a medium bowl, stir together cream cheese, lemon juice, mayo, herbs, and spices. Use a fork to mash it together well and make sure everything is blended to a single consistency. You should be able to dip a chip in it. If it’s too firm, add more lemon juice or mayo to loosen it further.
2) Spread the ranch dip out in a large 9×13 baking dish or serving dish.
3) Mince all the veggies, one at a time, taking your time to make sure they are nice and small. Add the veggies in the order of the rainbow to the serving dish.
4) Refrigerate dip until needed and serve with Chips.
Dip will keep fine in the fridge for a few days.
Here are a few other great recipes to try!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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