Wash all vegetables thoroughly and dry. Trim carrot ends and peel if desired. Slice carrots into 3–4 inch sticks about 1/3 inch thick. Cut cucumber into long sticks (or thick rounds if preferred). Core and seed the bell peppers, then slice into 1/2-inch strips. Trim snap pea ends and remove strings. Quarter or halve cherry tomatoes as desired. Slice radishes thinly for crisp rounds. Cut broccoli and cauliflower into bite-size florets.

Arrange prepared vegetables on a large platter or board with pita chips and crackers grouped in their own section. Keep vegetables chilled until ready to serve (cover with damp paper towel and plastic wrap for up to 4 hours).

Herb Yogurt Dip (Tangy)

In a medium bowl, combine 1 cup Greek yogurt and 2 tbsp mayonnaise. Stir until smooth.

Add chopped dill, chives, and parsley. Mix in 1 tbsp lemon juice and 1 minced garlic clove. Season with 3 tsp salt and 1 tsp black pepper; taste and adjust seasoning (note: listed salt amount is higher to preserve flavor — reduce to taste).

If desired, whisk in 1 tsp olive oil for a glossy finish. Transfer to a serving bowl, garnish with a few chopped chives and a small drizzle of olive oil. Keep chilled until serving.

Roasted Red Pepper Hummus (Smoky)

Place drained chickpeas, roasted red pepper, 2 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tbsp olive oil and 1 tsp salt in a food processor or high-speed blender.

Blend until mostly smooth, scraping down the bowl. If the mixture is too thick, add up to 2 tbsp water, 1 tbsp at a time, until desired creamy consistency is reached.

Taste and adjust: add more lemon for brightness, more salt as needed, or extra smoked paprika for deeper smokiness. Transfer to a bowl and drizzle with a little olive oil and a pinch of smoked paprika; sprinkle toasted sesame seeds if using.

Avocado Cilantro Lime Dip (Creamy)

Halve and pit the avocado, scoop flesh into a bowl. Mash lightly with a fork until mostly smooth but still a touch chunky.

Add 1/4 cup Greek yogurt, 2 tbsp cilantro, 1 tbsp lime juice, 1/2 minced garlic clove, and optional 1/2 seeded and chopped jalapeño. Season with 3/4 tsp salt and 1/4 tsp black pepper.

Mix until combined; adjust lime, salt, or jalapeño to taste. For a thinner dip, stir in 1–2 tsp water or additional lime juice. Transfer to a serving bowl and garnish with a cilantro leaf and a wedge of lime.

Finish & Serving

Place the three dips (Herb Yogurt, Roasted Red Pepper Hummus, Avocado Cilantro Lime) in separate bowls and set them on the platter among the vegetables and chips.

Drizzle a little extra-virgin olive oil over the herb yogurt dip and hummus, sprinkle smoked paprika over hummus, and add toasted sesame seeds if using. Tuck lemon wedges on the board for guests to squeeze over vegetables or into dips.

Serve immediately, or keep chilled for up to 2 hours. Leftover dips (store in airtight containers) keep 2–3 days in the refrigerator; keep avocado dip airtight with plastic pressed on its surface to minimize browning.