Veggie's and Dip Cups (15 Piece)

Fifteen cups. Fifteen guests. No shared bowl.

Most vegetable platters fail at the same place: one bowl of dip in the middle of a table, and a queue. Someone double dips, someone drips ranch on the tablecloth, somebody's cucumber falls into the communal bowl and nobody wants to say anything.

These fix all of that. Every guest gets their own cup, with the vegetables standing in the dip. Pick one up, eat it, done — no plate, no cutlery, no serving spoon, no negotiation.

What's in each cup

• House-made ranch — made in our kitchen, not decanted from a bottle. This is the one thing on the page that never changes.
• Seasonal vegetables, cut to stand upright in the cup — carrots, celery, peppers and cherry tomatoes are the usual line-up, but it shifts with the season and with what's actually good that week
• Salt and pepper, and a fresh herb garnish on top

The vegetables change — and that's deliberate

We don't commit to a fixed list, because a vegetable that's crisp and sweet in August is a different thing altogether in February. So the cups get built around what's in season and what's come in fresh, which means the tray you order in July won't be the tray you ordered in March.

What you can rely on is the format: proper sticks and slices, cut to stand up in the ranch, seasoned, and garnished. Something you'd be happy putting in front of anyone.

If there's a vegetable your group specifically wants — or one anyone can't have — tell us in the order notes and we'll build around it.

Why they work at a party

• They let people mingle. Nobody has to sit down or find a surface — a cup in one hand works standing up, which is the whole point of cocktail hour.
• They're the safe option. Vegetarian, gluten free, cold, and familiar. At an event where you don't know everyone's restrictions, these are the appetizer that everyone can eat.
• They make the table look intentional. A tray of identical cups reads as catering. A platter of cut vegetables reads as a grocery run.
• Nothing to manage. No refills, no clearing, no cutlery to collect at the end.

The details

• $84.00 a batch of 15 cups — about $5.60 a cup
• Order as many batches as your guest count needs
• House-made ranch in every cup
• Seasonal vegetables — the selection rotates with availability
• Vegetarian and gluten free
• Minimum 12 hours notice for this item
• Available Tue–Fri 9 AM–8 PM, Sat 11 AM–8 PM, or arrange delivery
• Nothing to serve with them — no plates, no cutlery, no platters needed
• Build a spread: pair with the Boreal Board or a Bigfoot sandwich tray — that's how our own menu suggests doing it

Where it fits Cocktail hours, weddings, corporate receptions, gallery openings, showers, and any event where people are standing up and you'd rather they didn't have to queue for vegetables.

Like everything on our hors d'oeuvres list, these are created individually for each order and the ingredients change with the season and what's available.

Our Bakery and Restaurant only use the very best ingredients and as much locally sourced product as possible.