Fresh-cut Veggies & Dip Recipe

Wash and dry

Rinse all vegetables under cold water. Pat dry with a clean towel or spin in a salad spinner so the dip adheres well.

Prepare carrots and celery

Peel the carrots if desired and cut into 3–4 inch sticks about 1/2 inch thick. Trim celery stalks and cut into 3–4 inch sticks similar in size to the carrots.

Slice cucumbers

Trim the cucumber ends, then cut each cucumber in half lengthwise. If seeds are large, scoop them out with a spoon. Slice each half into 1/4-inch thick sticks or rounds, depending on preference.

Slice peppers

Cut the bell peppers in half, remove seeds and membranes, then slice into 1/2-inch-wide strips. Use a variety of colors for an attractive platter.

Trim snap peas and radishes

Remove stringy stems from sugar snap peas if present. Trim radish stems and halve or quarter radishes depending on size so pieces are bite-sized.

Arrange

Pat vegetables dry again if needed. Arrange the prepared vegetables on a large platter or on multiple bowls/boards grouped by type for easy picking. Keep cherry tomatoes whole and add them to the platter last to avoid rolling.

Combine base

In a medium bowl, whisk together Greek yogurt, mayonnaise, and sour cream until smooth and uniform in texture.

Add herbs and flavor

Stir in chopped parsley, dill, chives, minced garlic, lemon juice, and olive oil until evenly distributed.

Season

Add salt, black pepper, and honey (if using). Taste and adjust seasoning — add a little more lemon juice for brightness, or a pinch more salt if needed.

Chill

Cover the dip and refrigerate for at least 20–30 minutes to allow flavors to meld. If short on time, you can serve immediately, but chilling improves the flavor.

Finish and garnish

Before serving, give the dip a final stir and drizzle a teaspoon of olive oil on top. Sprinkle extra chopped chives or parsley over the dip and place lemon wedges alongside if desired.

Place the chilled dip in a serving bowl in the center of the vegetable platter or in a separate bowl. Serve with tongs or small forks for the vegetables so guests can pick their selections. Keep extras of cut vegetables chilled in the refrigerator if not consumed within 2 hours.