Crudités with Herb Dip
A colorful platter of fresh vegetables served with a creamy and fragrant herb dip, perfect for gatherings and healthy snacking.
Ingredients
For the Vegetable Platter
- Assorted pieces Assorted Fresh Vegetables (e.g., carrots, bell peppers, cucumbers, cherry tomatoes) Choose a rainbow of colors for a visually appealing platter.
For the Herb Dip
- 1 cup Greek Yogurt Use unsweetened for a creamy base; feel free to substitute with sour cream for a tangy twist.
- 2 tablespoons Olive Oil Adds richness and helps blend the flavors beautifully.
- 2 tablespoons Fresh Lemon Juice Use fresh for best results, but bottled juice works in a pinch.
- 1 clove Fresh Garlic, minced For depth of flavor; reduce if you're not a fan of garlic.
- 1 tablespoon Fresh Dill, chopped A herb that adds distinctive taste; substitute with parsley or chives if desired.
- to taste Salt and Pepper Enhances overall flavors.
Instructions
Preparation
- Start by washing your assortment of vegetables under cool water. Pat them dry and slice them into bite-sized pieces.
- In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, and salt and pepper. Stir until combined.
- Gently fold in the chopped dill or your herb of choice.
- Taste your dip and adjust salt, pepper, or lemon juice as desired.
- Arrange the colorful vegetables on a large serving platter and place the herb dip in the center.
Notes
Store leftover herb dip in an airtight container in the refrigerator for up to 3 days. Vegetables are best consumed within a day.