Vegetable Crudite & Dip Recipe

Prepare carrots

Peel the carrots if desired. Trim the ends and cut each carrot into sticks about 3 to 4 inches long and 1/2 inch thick. If carrots are thin, halve lengthwise.

Prepare cucumber

Trim the cucumber ends, peel partially or fully if desired, then cut into 3–4 inch sticks to match the carrot length. If very watery, scoop out seeds with a spoon before cutting.

Prepare bell peppers

Cut the peppers in half, remove seeds and membranes, then cut into 3–4 inch strips about 1/2 inch wide.

Prepare celery

Wash the celery ribs, trim the base and leafy tops, then cut into sticks 3–4 inches long. If strings are present, peel them off with a vegetable peeler.

Prepare smaller items

Wash the cherry tomatoes, snap peas, radishes and broccoli florets. Halve larger cherry tomatoes and trim broccoli into bite-sized florets. Leave snap peas whole. If radishes are large, quarter them.

Arrange all prepared vegetables on a platter or board in separate groups or in a colorful pattern, leaving a central space for the dip bowl(s). Chill briefly if desired (10–15 minutes) to keep crisp.

Combine base

In a medium bowl, whisk together the Greek yogurt, mayonnaise and sour cream until smooth and homogenous.

Add flavor

Stir in the lemon juice, olive oil, minced garlic and honey until evenly incorporated.

Add herbs and season

Fold in the chopped parsley, dill and chives. Season with kosher salt and freshly ground black pepper, tasting and adjusting salt or lemon juice as needed.

Chill to meld

Cover the dip and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld. If refrigerating long, stir before serving and adjust seasoning if necessary.

Transfer the dip to a serving bowl. If desired, drizzle the top with a teaspoon of olive oil, sprinkle toasted pine nuts or chopped walnuts and a light dusting of smoked paprika for color.

Place the bowl of chilled dip in the center of the arranged vegetables. Add lemon wedges on the platter for guests who want a bright squeeze over the vegetables.

Serve immediately, or keep chilled on ice for parties. Refill platter as needed; dip will keep covered in the refrigerator for up to 3 days.