Veggie Cups (aka portable snacks) are the perfect snack for busy days, pool days, beach days, or get togethers. The key is the ranch at the bottom of the jar for easy dipping.
MAKES 12 CUPS
What you need
1 bunch asparagus
½ pound sugar snap peas or green beans
½ pint cherry tomatoes
½ pint olives
3 bell peppers
3 Persian (mini) cucumbers
8 ounce block of cheddar cheese
1 bottle of your favorite Tessemae’s Ranch, we used Classic Ranch
What you do
- Blanch the asparagus and snap peas so they are just cooked and still crisp. To do this, first trim the ends off the asparagus. Fill a bowl with ice water. Bring 2 inches of salted water to a boil in a large saucepan. In small batches, drop the asparagus into the water and cook until bright green, about 30 seconds. Plunge into the ice water. Repeat with all of the asparagus and green beans. Set aside.
- Thread the tomatoes and olives onto 12 toothpicks. Trim the bell peppers and cut into strips. Quarter each cucumber lengthwise. Cut the cheddar into long poles.
- Pour ranch into the bottom of 12 mason jars or cups. Arrange asparagus, beans, toothpicks, cucumbers, bell peppers, and cheddar in cups. Refrigerate up to 2 hours.