Veggie Platter Recipe
A selection of seasonal vegetables served with dip.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dip
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots. Cut them into sticks that are approximately 3-4 inches long.
- 2
Prepare Cucumbers
Wash the cucumbers and slice them into thin rounds or half-moons, depending on your preference.
- 3
Prepare Bell Peppers
Wash the bell peppers, remove the seeds and stem, and slice them into thin strips.
- 4
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole. If desired, you can halve them for easier dipping.
- 5
Prepare Celery
Wash the celery stalks and cut them into sticks, similar in length to the carrot sticks.
- 6
Prepare Radishes
Wash the radishes and cut them in half for easy dipping.
Dip Preparation
- 7
Mix the Dip
In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, chopped dill, and lemon juice.
- 8
Season the Dip
Add salt and pepper to taste, and mix well until all ingredients are combined.
- 9
Chill the Dip
Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembly
- 10
Arrange the Vegetables
On a large platter, artistically arrange the prepared vegetables in sections or in a colorful pattern.
- 11
Serve with Dip
Place the chilled dip in a small bowl in the center of the platter and serve immediately.
