Veggie Dippers Recipe

Prepare cucumbers

Wash the cucumber, trim both ends. If the skin is waxed or tough, peel in alternating strips. Cut the cucumber lengthwise into quarters, then cut each quarter into 3–4 long sticks about 3–4 inches (7–10 cm) long. Pat dry with a paper towel and chill briefly if desired.

Prepare peppers

Wash the bell peppers, cut around the stem and remove seeds and membranes. Flatten each pepper and slice into long sticks roughly the same length and thickness as the cucumber sticks. Arrange vegetables on a serving platter in separate groups for color contrast.

Blanch and peel tomatoes (optional for smoother dip)

Bring a small pot of water to a boil. Score a small X on the bottom of each tomato. Drop tomatoes into boiling water for 20–30 seconds until skins loosen, then transfer to an ice bath. Peel off skins and roughly chop. (If you prefer, you can skip blanching and use unpeeled tomatoes.)

Cook down tomatoes (optional for concentrated flavor)

Heat a small skillet over medium heat with 1 tsp olive oil. Add chopped tomatoes and 2 tbsp tomato paste. Cook, stirring occasionally, for 6–8 minutes until the mixture thickens slightly and brightens in color. Allow to cool a few minutes. (If using raw tomatoes for a fresher dip, skip this step and proceed with raw tomatoes.)

Blend the dip

In a blender or food processor combine the cooked or raw tomatoes, Greek yogurt, garlic clove (peeled), lemon juice, smoked paprika, sugar, salt, black pepper, and 1 tbsp olive oil. Pulse until smooth but still slightly textured, about 20–30 seconds. Taste and adjust seasoning — add more salt, lemon juice, or a pinch more sugar if needed. If the dip is too thick, thin with 1–2 tsp water or extra olive oil until you reach a thick-dipping consistency.

Finish and rest

Fold in chopped fresh basil or parsley if using. Transfer the dip to a serving bowl, cover and refrigerate for 15–30 minutes to let flavors meld (optional). Before serving, drizzle with a little olive oil and sprinkle extra smoked paprika or chopped herbs on top.

Place the bowl of tomato dip in the center of the platter with the prepared cucumber and pepper sticks arranged around it. Serve immediately, or keep chilled until ready to serve. Leftover dip can be refrigerated in an airtight container for up to 3 days.