Peel and cut carrots into 3–4 inch sticks. Trim celery into similar-length sticks. Halve the cucumber lengthwise, scoop seeds if watery, then cut into sticks. Halve or quarter radishes depending on size. Trim snap peas and remove string if necessary. Core and thinly slice bell peppers into strips. Break cauliflower into small florets if using.

Arrange and chill

Place the prepared vegetables in separate groups on a large platter or in small bowls to create an attractive spread. Cover and chill in the refrigerator for 10–20 minutes if not serving immediately to keep them crisp.

Caesar Dip

Combine base ingredients

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth and combined.

Add flavorings

Stir in the finely chopped anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, Worcestershire sauce, grated Parmesan, and lemon juice. Whisk thoroughly to incorporate.

Emulsify and adjust texture

Slowly drizzle in the olive oil while whisking to slightly emulsify the dressing. If the dip is too thick, whisk in water 1 tablespoon at a time until you reach a creamy, dip-like consistency (about 1–2 tablespoons).

Season

Season the dip with salt and freshly ground black pepper to taste. Keep in mind Parmesan and anchovies are salty—start with less salt and adjust.

Chill for flavors to meld

Cover and refrigerate the dip for at least 15 minutes (up to 2 hours) to allow flavors to develop. If time is short, it can be served immediately.

Finish and garnish

Before serving, give the dip a final stir and taste; adjust lemon, salt, or pepper as needed. Transfer to a serving bowl and garnish with additional grated Parmesan and chopped fresh parsley if using.