# What You'll Need:
→ Fresh Vegetables
01 - 1 large cucumber, sliced into rounds
02 - 1 cup snap peas, trimmed
03 - 1 cup broccoli florets
04 - 1 green bell pepper, sliced
05 - 1 cup celery sticks
06 - 1 cup green grapes, optional
→ Avocado Ranch Dip
07 - 1 ripe avocado, peeled and pitted
08 - 1/2 cup Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 2 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 garlic clove, minced
14 - 1 tablespoon fresh lemon juice
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 to 3 tablespoons milk or water, for thinning
# How To Make:
01 - Wash and dry all produce thoroughly. Slice the cucumber into rounds and bell pepper into strips. Trim snap peas and cut broccoli into bite-sized florets. Cut celery into sticks. Arrange all vegetables and grapes on a large platter or board.
02 - In a food processor or blender, combine peeled avocado, Greek yogurt, mayonnaise, fresh dill, chives, parsley, minced garlic, lemon juice, onion powder, salt, and black pepper. Blend until completely smooth.
03 - Add milk or water one tablespoon at a time to achieve desired creaminess. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Transfer the dip to a small serving bowl and position it in the center of the vegetable platter.
05 - Serve immediately, or cover and refrigerate for up to 2 hours before serving.
