Name: Vegetable Platter with Greek Yogurt Ranch
Prep time: 1 hour 15 minutes
Yield: 8 servings
Ingredients: 1 bunch baby carrots, halved lengthwise; 8 ounces broccoli florets; 8 ounces green beans; 1 English cucumber, thinly sliced; 1 radish, thinly sliced; 1 watermelon radish, thinly sliced; 1 cup cherry tomatoes; 1/2 cup marcona almonds; 8 ounces aged sharp cheddar, cut into 1/2-inch cubes; 8 ounces Gouda, thinly sliced; 1/2 cup sour cream; 1/2 cup plain Greek yogurt; 1/4 cup mayonnaise; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon dried parsley; 1/2 teaspoon dried basil; 1/2 teaspoon dried dill; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley leaves