My mother (and I’m sure her mother before her) always included carrots, celery, canned black olives, pickled beets (homemade), usually radishes, and a ranch-eque dip in the center of the cut-crystal Lazy Susan. Sometimes pimiento-filled green olives as well. Did I mention that my mother grew up in the 50s and is not a super creative cook? 
When I make one, I generally include multi-colored pepper strips, fennel strips (so crunchy!), a mixture of fabulous olives, blanched broccolini spears or haricots verts, and endive leaves (they make great low-carb vessels for heavy dips/spreads). Sometimes I do a section of canned black olives for a retro touch and they are usually the first thing to get hoovered up! Dips vary but I am a blue cheese fan, so… 
