Crudité & Dip Recipe

Wash and prepare vegetables

Rinse all vegetables thoroughly under cold running water. Pat dry with a clean towel or spin in a salad spinner.

Cucumber

Trim both ends of the cucumber. For long spears: quarter lengthwise and cut each quarter into 3–4 sticks about 3–4 inches long. For coins: slice into 1/4-inch rounds.

Carrots & Celery

If baby carrots are used, leave whole or halve lengthwise for easier dipping. Trim celery stalks, remove strings if desired, and cut into 3–4 inch sticks.

Bell peppers

Remove stem, seeds and white ribs. Slice each pepper into 8–10 long strips roughly 3–4 inches long and 1/2 inch wide.

Tomatoes & Radishes

Leave cherry tomatoes whole. Trim radish tops and bottoms and halve or quarter radishes if larger, so pieces are bite-sized.

Florets

Cut broccoli and cauliflower into uniform florets about 1–1.5 inches so they are easy to pick up.

Arrange

Pat dry all pieces again if needed. Arrange vegetables on a platter or board in groups by type for color and accessibility. Keep chilled until ready to serve.

Prepare herbs

Finely chop the fresh dill and chives. Mince the garlic clove finely or grate it on a microplane.

Mix base

In a medium bowl combine 1 cup plain Greek yogurt and 1 tablespoon sour cream. Whisk until smooth.

Season

Add 1 tablespoon lemon juice, 1 teaspoon olive oil, the chopped dill and chives, minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon honey. Stir until evenly incorporated.

Adjust & chill

Taste and adjust seasoning: add more salt, pepper or lemon juice as desired. Cover and refrigerate for at least 20 minutes to let flavors meld (longer is fine). Stir before serving.

Optional finish

If using, sprinkle crumbled feta into the dip (fold gently), or top with a pinch of toasted sesame seeds or a dusting of smoked paprika for extra flavor and visual appeal.

Spoon the chilled dip into a bowl and place it in the center of the vegetable platter. Arrange vegetables around the dip. Keep chilled on ice if serving outdoors.

Provide small tongs or forks and napkins. Replenish vegetables and dip as needed. Leftover dip will keep covered in the refrigerator for up to 3 days; cut vegetables keep best when stored separately for 2–3 days.