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Easy Rainbow Veggie Ranch Lunchbox Cups

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These Easy Rainbow Veggie Ranch Lunchbox Cups are a quick, healthy snack that brings back childhood memories. Packed with colorful vegetables and a creamy homemade ranch dip, they’re perfect for meal prep, school lunches, or a fun afternoon treat.

Ingredients

Scale
  • 1 red bell pepper, thinly sliced into strips
  • 1 orange bell pepper, thinly sliced into strips
  • 1 yellow bell pepper, thinly sliced into strips
  • 1 English cucumber, cut into thin rounds or half-moons
  • 1 cup broccoli florets, cut into small bite-sized pieces
  • 1 cup purple cabbage, thinly shredded
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1 cup plain Greek yogurt
  • 2 tablespoons buttermilk
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Make the ranch dip first (5 minutes). In a small mixing bowl, combine the Greek yogurt, buttermilk, dried dill, garlic powder, onion powder, dried parsley, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate while you prep the veggies.
  2. Wash and prep all your vegetables (10 minutes). Rinse everything under cold water and pat dry thoroughly. Slice the bell peppers into thin strips about 2 inches long. Cut the cucumber into thin rounds or half-moons. Chop the broccoli into small florets. Shred the purple cabbage thinly. Halve the cherry tomatoes if using.
  3. Layer the vegetables in your jars (5 minutes). Start with a couple tablespoons of ranch dip at the bottom of each jar. Arrange the vegetables in rainbow order: red bell pepper, orange bell pepper, yellow bell pepper, cucumber rounds, broccoli florets, and purple cabbage on top. Press everything down gently. If adding cherry tomatoes, tuck them between the cucumber and broccoli layers.
  4. Seal and refrigerate. Put the lids on your jars and store in the refrigerator for at least 30 minutes before serving. They’ll keep for up to 4 days in the fridge.
  5. Serve cold and enjoy. When ready to eat, grab a jar, unscrew the lid, and dig in. The ranch dip at the bottom coats every vegetable as you eat.

Notes

Pat vegetables bone-dry after washing to prevent soggy dip. Always put dip at the bottom of the jar, not on top. English cucumbers are best for crunch. For dairy-free, use thick dairy-free yogurt and almond milk with lemon juice instead of buttermilk. Store chopped veggies separately from dip until assembling for peak freshness.

Nutrition

Keywords: rainbow veggie cups, ranch dip, healthy snack, meal prep, lunchbox, vegetables, easy snack, kid-friendly

Find it online: https://gleamgulp.com/easy-rainbow-veggie-ranch-lunchbox-cups/