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.
Author:Jane Summerfield
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings 1x
Category:Appetizer, Snack
Method:No-cook
Cuisine:American, Keto, Low-Carb
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)
4–5 celery stalks (cut into sticks)
1 medium zucchini (sliced into matchsticks)
For the Ranch Dip:
½ cup full-fat mayonnaise
½ cup sour cream
1–2 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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