Squeeze the thawed spinach hard in a clean towel until no more liquid comes out, it should feel nearly dry so the dip does not turn watery.

Stir together the sour cream, mayonnaise, drained spinach, green onion, garlic powder, and salt until evenly green throughout.

Cover the dip and chill at least 1 hour so the flavors settle and it firms up enough to hold a dollop.

Wash and dry the broccoli, celery, cucumber, peppers, and snap peas.

Cut the broccoli into bite sized florets and the celery and peppers into sticks about 3 inches long.

Arrange each vegetable in its own section on a round board, working clockwise from palest to darkest green.

Spoon the chilled dip into a small bowl set in the center and tuck the mini pickles into any gaps.