Veggie & Dip Platter Recipe

Prepare carrots and celery

If baby carrots are large, cut them in half lengthwise so pieces are uniform. Trim celery stalks and cut into 3–4 inch sticks. Place in a bowl of cold water for 5 minutes to crisp, then drain and dry on paper towels.

Slice cucumber and radishes

Trim ends of the English cucumber. Cut into 3–4 inch sticks to match other crudités or slice into 1/4-inch rounds if preferred. Trim radishes and halve or quarter them depending on size.

Prep bell peppers

Remove stem, seeds, and membranes from red and yellow bell peppers. Cut into 1/2-inch strips about 3–4 inches long for easy dipping.

Prepare tomatoes and snap peas

Rinse cherry tomatoes and sugar snap peas under cold water. Leave tomatoes whole. Trim the stem ends from snap peas and remove any string if present.

In a medium bowl, combine 1 cup Greek yogurt and 1/2 cup softened cream cheese. Whisk until smooth and free of lumps.

Add 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, and 1 finely minced garlic clove. Stir to combine.

Fold in 1 tablespoon chopped fresh dill and 1 tablespoon sliced chives. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt, or herbs as desired.

Transfer dip to a serving bowl, cover, and chill for at least 15 minutes to let flavors meld (up to 2 hours). Stir again before serving and garnish with a little extra dill or parsley if desired.

Place 1 cup drained chickpeas, 2 tablespoons tahini, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin and 1/2 teaspoon salt in a blender or food processor.

Pulse until smooth, adding warm water 1 tablespoon at a time until you reach a creamy, scoopable consistency (about 2 tablespoons total). Taste and adjust seasoning.

Transfer to a small bowl, drizzle with a little olive oil and a pinch of smoked paprika for garnish.

Choose a large platter or wooden board. Arrange vegetables in groups around the platter for color and easy selection: carrots, cucumber, bell pepper strips, cherry tomatoes, celery sticks, sugar snap peas, and radishes.

Place the chilled creamy herbed dip in a shallow bowl in the center or slightly off-center. If serving both dips, place the hummus in a second bowl. Surround bowls with toasted pita chips/crackers and tuck lemon wedges and sprigs of parsley and dill among the vegetables for garnish and aroma.

Serve immediately at room temperature (remove dip from fridge 10 minutes before serving) or keep chilled on ice if the event will last several hours. Refill vegetables and dips as needed.

Leftovers: store dips covered in the refrigerator for up to 3 days. Washed, cut vegetables will keep well for 1–2 days refrigerated in an airtight container with a paper towel to absorb moisture.