Vegetable Platter with Greek Yogurt Ranch

• 1 carrot halved lengthwise, bunch, baby
• 8 ounces broccoli florets
• 8 ounces green beans
• 1 English cucumber thinly sliced
• 1 radish thinly sliced
• 1 watermelon radish thinly sliced
• 1 cup cherry tomato
• ½ cup marcona almond
• 8 ounces cheddar cheese cut into 1/2-inch cubes, aged, sharp
• 8 ounces gouda thinly sliced

For the Greek Yogurt Ranch

• ½ cup sour cream
• ½ cup yogurt plain, Greek
• ¼ cup mayonnaise
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon parsley dried
• ½ teaspoon basil dried
• ½ teaspoon dill dried
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground
• 2 tablespoons parsley chopped fresh leaves