Fresh Vegetable Crudité Recipe

Wash and prepare

Rinse all vegetables under cold water. Pat dry with paper towels or a clean kitchen towel.

Peel and cut carrots

Peel carrots if preferred. Cut into even sticks about 3 inches long and 1/4–1/2 inch thick so they are easy to dip.

Slice cucumber

Trim ends of the cucumber and slice into sticks or rounds about 1/4-inch thick depending on preference. If seeds are large, halve lengthwise and scoop seeds before slicing.

Cut bell peppers and celery

Remove stems and seeds from bell peppers and slice into 3-inch long strips about 1/4 inch wide. Trim celery and cut into similar-length sticks.

Prep tomatoes, radishes, broccoli

Leave grape/cherry tomatoes whole. Halve or quarter radishes to bite-size. Break broccoli into small florets and, if preferred, briefly steam or blanch for 1 minute for a tender-crisp texture then shock in ice water and drain.

Arrange platter

Pat all vegetables dry. Arrange vegetables attractively on a serving platter or board in groups by type, leaving space in the center for the dip.

Combine ingredients

In a medium bowl, add 1 cup plain nonfat Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, and 1 teaspoon extra-virgin olive oil.

Season and finish

Stir the mixture until smooth. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon honey or maple syrup if using. Taste and adjust salt, lemon, or herbs as needed.

Chill briefly

Cover and refrigerate the dip for at least 15 minutes to let flavors meld. If pressed for time, it can be served immediately.

Spoon the dip into a small bowl and place in the center of the vegetable platter. Garnish with extra chopped herbs and serve with lemon wedges on the side for extra brightness.

Keep leftover vegetables and dip refrigerated in separate airtight containers for up to 3 days (vegetables may soften).