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Keto Veggie Sticks with Ranch Dip

Fresh, crunchy veggie sticks paired with a creamy, flavorful ranch dip make the perfect low-carb snack. This easy recipe is keto-friendly and great for meal prep, parties, or quick bites.

Ingredients

Scale

For the Veggie Sticks:

  • 1 large cucumber (sliced into sticks)
  • 1 red bell pepper (sliced into strips)
  • 1 yellow bell pepper (sliced into strips)
  • 1 green bell pepper (sliced into strips)
  • 45 celery stalks (cut into sticks)
  • 1 medium zucchini (sliced into matchsticks)

For the Ranch Dip:

  • ½ cup full-fat mayonnaise
  • ½ cup sour cream
  • 12 tbsp heavy cream (adjust for consistency)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  • Prepare the Veggies:
    • Wash all veggies thoroughly and pat dry.
    • Peel the cucumber if desired and slice into 3–4 inch sticks.
    • Cut the tops off bell peppers, remove seeds, and slice into thin strips.
    • Trim celery stalks and cut into sticks.
    • Slice zucchini into matchsticks.
  • Make the Ranch Dip:
    • In a medium bowl, mix mayonnaise and sour cream until smooth.
    • Stir in garlic powder, onion powder, dill, parsley, and lemon juice.
    • Gradually add heavy cream to reach your desired consistency.
    • Season with salt and pepper to taste.
    • Chill for 15–20 minutes for the best flavor.
  • Serve:
    • Arrange veggie sticks on a plate or platter with the ranch dip in the center.
    • Garnish with a sprinkle of dill or parsley if desired.

Notes

  • You can prep the veggies and dip ahead of time and store them separately in the fridge for up to 4 days.
  • Substitute coconut cream for sour cream and heavy cream for a dairy-free version.
  • Add a pinch of cayenne or paprika to the dip for a spicy twist.

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