Fresh Vegetable Crudités Recipe
Make Fresh Vegetable Crudités Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dipping Sauce
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots. Cut them into sticks, about 3 inches long and 1/4 inch thick.
- 2
Prepare Celery
Wash the celery stalks thoroughly. Cut off the ends and slice them into sticks, about 3 inches long.
- 3
Prepare Cucumber
Wash the cucumber. Cut it in half lengthwise and then into sticks, about 3 inches long.
- 4
Prepare Bell Peppers
Wash the bell peppers. Cut them in half, remove the seeds, and slice them into strips, about 3 inches long.
- 5
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole.
- 6
Prepare Radishes
Wash the radishes, trim the ends, and leave them whole or cut them in half if they are large.
Dipping Sauce Preparation
- 7
Mix Dipping Sauce
In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, black pepper, and fresh lemon juice. Stir until smooth and well combined.
- 8
Taste and Adjust
Taste the dipping sauce and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Serving
- 9
Arrange Vegetables
On a large platter, arrange the prepared vegetable sticks and cherry tomatoes in an appealing manner.
- 10
Serve with Dipping Sauce
Transfer the dipping sauce to a small bowl and place it in the center of the vegetable platter. Serve immediately.
