Crudite Aka "dips And Chips" Recipe

Wash and dry all vegetables thoroughly. Trim ends of baby carrots if needed.

Peel cucumbers if skin is thick; slice cucumbers into 3–4 inch sticks (or rounds for small cukes).

Core and seed the red and yellow bell peppers; cut into 1/2-inch strips about 3–4 inches long.

Trim celery into 3–4 inch sticks. Halve radishes if large. Cut broccoli into small, bite-size florets.

Arrange vegetables attractively on a large platter or board grouped by type so colors contrast.

Place crackers, pita chips, and tortilla chips in small bowls or piles on the platter, leaving space for dips.

Prep cucumber

Grate the 1/2 cup cucumber on a box grater. Squeeze the grated cucumber in a clean kitchen towel or paper towels to remove excess moisture (important to keep the dip from becoming watery).

Mince 1 clove garlic finely or grate with a microplane.

In a small bowl, combine 1 cup plain Greek yogurt, the squeezed grated cucumber, minced garlic, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as needed.

Cover and chill the dip for at least 15 minutes to let flavors meld (you can make this up to 24 hours ahead).

Before serving, drizzle a little olive oil and sprinkle a pinch of chopped parsley or smoked paprika if desired.

Drain and rinse the canned chickpeas. Reserve a few whole chickpeas for garnish if desired.

In a blender or food processor combine 1 cup drained chickpeas, 1/2 cup roasted red peppers (drained), 2 teaspoons tahini, 1/2 clove garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1/2 teaspoon salt.

Process while adding 1–2 tablespoons of water as needed to reach a smooth, scoopable consistency (the recipe lists 2 tbsp as a guideline). Scrape down the bowl and blend until smooth, about 30–60 seconds.

Taste and adjust: add more lemon for brightness or more salt to taste. Transfer to a serving bowl and drizzle a little olive oil on top; sprinkle smoked paprika or reserved chickpeas for garnish.

Crumble 4 oz feta into a small food processor or bowl. Add 2 oz softened cream cheese, 1 teaspoon olive oil, 1/2 teaspoon everything bagel seasoning, and 1/2 teaspoon lemon zest.

Blend or whip with a fork until smooth and fluffy. If too thick, add 1–2 teaspoons water or olive oil to loosen to a spreadable consistency.

Transfer to a small bowl, drizzle with a little olive oil and sprinkle a pinch more everything seasoning and chopped parsley.

Place the chilled yogurt dip, roasted red pepper hummus, and whipped feta (if using) in small bowls and set them on the platter among the vegetables and chips.

Garnish each dip with its finishing touches: olive oil and smoked paprika for hummus, parsley and olive oil for yogurt dip, everything seasoning for whipped feta.

Scatter a few extra herbs (parsley) around the board and add any leftover whole chickpeas or a wedge of lemon for visual interest.

Serve immediately, or keep chilled until ready to serve. Leftovers: store dips in covered containers in the refrigerator for up to 3–4 days; store cut vegetables separately to keep crisp.