Tulo

Copycat Costco Vegetable Party Platter Recipe

Cutting every vegetable to a uniform size means the platter looks tidy and everything finishes dipping at the same rate, and a quick 45-second blanch on the broccoli and cauliflower keeps their color bright and their bite crisp instead of raw-tough. A thicker-than-usual ranch, built on sour cream and mayo rather than bottled dressing, holds its shape on a carrot stick the same way the deli version does.

Prep
30 min
Cook
10 min
Total
40 min
Servings
20

Ingredients

Servings20
  • 2 lb carrots, peeled
  • 1 1/2 lb celery ribs
  • 1 1/2 lb broccoli, cut into florets
  • 1 1/2 lb cauliflower, cut into florets
  • 1 lb grape tomatoes
  • 1 1/2 lb cucumbers, sliced into half-moons
  • 1 lb mini sweet bell peppers, sliced
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
117
Protein
3g
Carbs
14g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Wash and thoroughly dry all vegetables; a salad spinner works well and matters here, since wet vegetables make the dip slide off instead of clinging.
  2. 2Peel the carrots and cut into sticks about 4 inches long and 1/2 inch thick.
  3. 3Trim the celery ribs and cut into sticks the same length as the carrots.
  4. 4Cut the broccoli and cauliflower into small florets, about 1.5 to 2 inches across, leaving a short piece of stem on each for dipping.
  5. 5Halve the grape tomatoes if you prefer a smaller bite, and slice the cucumbers into half-moons about 1/4 inch thick. Slice the mini peppers into rings or strips.
  6. 6Bring a large pot of salted water to a boil and blanch the broccoli and cauliflower florets for 45 seconds, then immediately transfer them to a bowl of ice water for 2 minutes and drain well.
  7. 7In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, dill, garlic powder, onion powder, salt, and pepper until smooth and thick. Cover and refrigerate for at least 1 hour so the flavors settle and the dip firms up.
  8. 8Set a small bowl of the chilled dip in the center of a large platter or tiered tray, then arrange the vegetables around it in color-blocked rings, working from the tallest pieces near the dip outward to the flatter cuts at the edge.
  9. 9Cover the platter tightly with plastic wrap and refrigerate until ready to serve, up to 24 hours.

Tips & variations

  • Swap the ranch dip for hummus or a spinach-artichoke dip if serving a crowd with dairy sensitivities.
  • Stuff a handful of mini sweet peppers or cherry tomatoes with herbed cream cheese for a specialty-tray touch similar to Costco's premium platters.
  • Buy pre-washed broccoli and cauliflower florets or a bagged veggie medley to cut prep time roughly in half.
  • A lazy Susan under the platter makes it easier for guests to reach the far side without disturbing the arrangement.

Storage & reheating

Keep the assembled platter tightly covered in the refrigerator for up to 24 hours before serving; vegetables cut more than a day ahead start to dry out at the edges. Store the dip separately in an airtight container for up to 5 days and add it to the platter just before serving so it doesn't sit out too long.

Tips from the Tulo kitchen

  • Pat vegetables completely dry with a towel after washing; residual water dilutes the dip wherever it touches.
  • Cut the carrots and celery a day ahead and store them submerged in ice water in the fridge to keep them extra crisp until assembly.

FAQ

How many people does a Costco party platter serve?

Costco's deli vegetable and fruit platters are typically sized to serve 20 to 24 people as a side or snacking option, which is the serving count this homemade version is scaled to match.

Is it cheaper to make a veggie platter at home than buying one at Costco?

For most households, yes: buying carrots, celery, broccoli, and cauliflower separately (especially in season or from a bulk bin) usually costs less per serving than the pre-assembled tray, though it takes more prep time.

Can I prep this platter the night before a party?

Cut vegetables can be washed, cut, and stored in airtight containers in the fridge up to a day ahead; wait to fully arrange the platter and add the dip until a few hours before serving so nothing dries out or gets soggy.

What other dips work well on a vegetable platter besides ranch?

Hummus, French onion dip, and a spinach-artichoke dip all hold up well for dipping firm vegetables like carrots and peppers and can be made a day in advance.

More recipes