Vegetables & Dips Recipe

Wash all vegetables thoroughly under cold running water.

Peel the English cucumber lengthwise into long ribbons or cut into 1/2-inch thick rounds, depending on preferred presentation.

Core and seed the red and yellow bell peppers; slice into 1/2-inch wide strips.

Trim celery into 3–4 inch sticks. If stalks are thick, split lengthwise to make easier-to-eat pieces.

Trim carrot ends (if using baby carrots, just rinse) and pat all vegetables dry with paper towels to remove surface moisture so dips cling better.

Arrange vegetables on a large platter in sections or fan shapes for visual appeal; keep cherry tomatoes whole and radishes halved if large.

Combine ingredients

In a medium bowl, add 2 cups Greek yogurt, 2 tablespoons chopped fresh dill, 2 tablespoons sliced chives, 1 tablespoon lemon juice, 1 teaspoon olive oil and 1 teaspoon minced garlic.

Stir well to combine until smooth and evenly herbed.

Season with 3 teaspoons salt and 1 teaspoon black pepper, then taste and adjust—add more lemon for brightness or more salt to preference.

Cover and chill in the refrigerator for at least 20 minutes to let flavors meld before serving.

Blend hummus

In a food processor, combine 1 cup drained chickpeas, 1 cup roasted red peppers, 2 tablespoons tahini, 2 tablespoons lemon juice, 1 garlic clove, 2 tablespoons olive oil, 1/2 teaspoon smoked paprika and 1 teaspoon salt.

Process until the mixture is mostly smooth. Scrape down the sides and add 2 tablespoons water (more if needed) to reach a creamy but scoopable consistency.

Taste and adjust seasoning—add more lemon or salt if desired. Transfer to a serving bowl and drizzle a little olive oil on top and a pinch of smoked paprika for color.

Mash and mix

In a medium bowl, mash 2 ripe avocados with a fork until mostly smooth but slightly chunky if you like texture.

Stir in 1/4 cup Greek yogurt, 2 tablespoons lime juice, 2 tablespoons chopped cilantro and 1/2 minced jalapeño (optional).

Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and add extra lime or salt to preference.

Cover with plastic wrap pressed directly onto the surface of the dip to minimize browning and refrigerate until ready to serve.

Place the three dips (herbed yogurt, roasted red pepper hummus, avocado lime dip) in separate small bowls and set on the arranged vegetable platter.

Drizzle 1 tablespoon extra virgin olive oil over the herbed yogurt or hummus if desired, and sprinkle 2 teaspoons toasted sesame seeds or pine nuts on the hummus for texture.

Finish with a light dusting of 1/4 teaspoon cracked black pepper over the platter for visual contrast.

Provide small spoons for each dip and toothpicks or tongs for the vegetables. Serve immediately, or keep chilled (covered) for up to 2 hours before serving.