Crudite Recipe

Prepare vegetables

Wash all vegetables thoroughly and dry with a clean towel or salad spinner. Trim ends from carrots and peel if desired. Trim and peel the cucumber lengthwise if the skin is waxy; otherwise leave it on.

Cut for serving

Cut carrots into long thin sticks (matchsticks or batons) about 3–4 inches long. Slice the cucumber into 3–4 inch sticks or into 1/4-inch thick rounds if you prefer bite-sized rounds. Core and seed the bell peppers, then cut into 3–4 inch strips. Trim celery into 3–4 inch sticks. Trim radish stems and halve or quarter radishes if large. Leave cherry tomatoes whole. Arrange all vegetables on a platter or in separate bowls for easy grabbing.

Prepare avocado

Halve the avocados, remove the pits, and scoop the flesh into a food processor or blender.

Add herbs and aromatics

Add the Greek yogurt, cilantro, parsley, chives, lemon juice, olive oil, garlic clove, kosher salt, and black pepper to the food processor with the avocado.

Blend to a smooth dip

Pulse or blend until the mixture is smooth and uniformly green, scraping down the sides as needed. If the dip is thicker than desired, add cold water, 1 tablespoon at a time (up to 2 tbs), and blend until you reach a creamy, scoopable consistency.

Taste and adjust

Taste and adjust seasoning—add more salt, lemon juice, or pepper as needed. Transfer the dip to a shallow serving bowl, smoothing the top with a spoon.

Finish dip with furikake

Sprinkle the furikake evenly over the center of the herb-avocado dip. Scatter the toasted sesame seeds over the top as well. If desired, drizzle the finishing olive oil in a thin stream over the dip to add shine and richness.

Serve

Place the platter of crudités around the dip bowl. Arrange lime wedges on the side for guests who want a bright squeeze. Serve immediately, or cover and refrigerate up to 2 hours before serving (add furikake just before serving to keep it crisp).