Tips for Veggies and Dip

Everybody enjoys a good veggie platter - follow these tips to build the best veggie platters! 

The Right Picks

  • Go for what's in season and choose vegetables of different colours.
  • The more varieties of colourful vegetables, the prettier your platter will be! 
  • Make sure to choose different textures and sizes as well. 
  • Variety is key so even include some pickled veggies! Think pickled beans, cucumbers, etc. 

Keep it Fresh

  • Wash your veggies with cold water and make sure to pat dry
  • If you're cutting the veggies, make sure to do it within 2 hours of serving 
  • Blanch other vegetables such as potatoes 

Dip it! 

While ranch dip is a solid choice, how about mixing things up and try something new!


Beet Dip


  • 6 medium beets (1 1/2 pounds), trimmed
  • 2 small garlic cloves, minced
  • 1 small red chile, seeded and minced
  • 1 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pure maple syrup


  1. Preheat the oven to 350°F. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
  2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and puree. Season with salt. Scrape into a wide, shallow bowl.

Baba Ghanoush


  • 3 medium-sized eggplants
  • 1/2 cup tahini (sesame paste)
  • 1 1/4 teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • 1/8 teaspoon chile powder
  • 1 tablespoon olive oil
  • half bunch flat-leaf parsley
  • pinch of paprika, for garnish


  1. Preheat the oven to 375°F.
  2. Prick each eggplant a few times with a fork, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them
  4. Remove from oven and let cool.
  5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  6. Taste, and season with additional salt and lemon juice, if necessary. Drizzle with olive oil and sprinkle with paprika to finish. 


Roasted Carrot & White Bean Dip


  • 2 cups roughly chopped carrots
  • 2 cloves garlic, peeled
  • 2 sprigs rosemary
  • 2 tbsp. canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-oz) can rinsed and drained cannellini beans


  1. Heat oven to 400°F 
  2. Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes.
  3. Let cool, discard rosemary then transfer to a food processor. Add cannellini beans, and more salt and pepper; purée until smooth.



Tips for Veggies and Dip Tips for Veggies and Dip Tips for Veggies and Dip Tips for Veggies and Dip