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Vegetable Flower Bouquet with Dip

Get kids to help arrange these adorable vegetable bouquets. Place as edible decorations around your Mother’s Day table or serve as appetizers for your backyard get-together.

Serves 6
Ready in 30 mins
Prep time 30 mins
238 calories per serving


> 5 stalks celery
> 6 wide, short jars or glasses
> 8 slim carrots
> 1 medium cucumber
> Small flower shape cutter
> 16 coffee stirrers
> 16 cherry tomatoes
> 1 1/2 cups Marzetti Ranch Dressing
> 1 orange /yellow bell pepper, seeded and thinly sliced
> 2 cups spring mix greens


Cut the celery stalks into lengths to fit the jars, extending slightly beyond the rims of the jars. Cut each celery piece lengthwise to create 2–3 slim sticks. Cut the carrots into similar slim sticks.
Cut the cucumber into ¼-inch-thick slices. With flower shape cutter, cut out centers of cucumber slices. Poke a small hole through the center of cucumber flowers and insert carrot sticks as stems. Insert the coffee stirrers into the cherry tomatoes as stems.
Divide the ranch dressing among jars. Arrange vegetable flowers, bell pepper strips, and celery sticks in jars. Place greens among vegetables to complete bouquets.

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