Vegetables with Herb Dip
A colorful and healthy assortment of fresh vegetables served with a creamy herb-infused dip, perfect for family gatherings and celebrations.
Ingredients
Fresh Vegetables
- 4 cups Assorted Fresh Vegetables (carrots, cucumbers, bell peppers, radishes) Choose your favorites for a colorful platter.
Herb Dip
- 1 cup Greek Yogurt Creamy, tangy, and a healthier alternative to sour cream.
- 2 tablespoons Olive Oil Adds richness and helps the dip blend beautifully.
- 1 tablespoon Fresh Lemon Juice For brightness; substitute with vinegar for a different tang.
- 1-2 teaspoons Fresh Herbs (parsley, chives, dill) Mix and match based on availability.
- 1 clove Garlic, minced For depth; garlic powder can be used as an alternative.
- to taste Salt and Pepper Adjust to suit your preference.
Instructions
Preparation
- Rinse and cut your assorted veggies into sticks or bite-sized pieces, ensuring they are similar in size for even dipping.
- In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, and your choice of fresh herbs. Whisk until smooth.
- Add salt and pepper to your herb dip according to your taste preference.
- Arrange your chopped vegetables on a platter alongside the herb dip, garnishing with extra herbs if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The dip lasts up to a week. Fresh veggies are best enjoyed cold, with no need to reheat. Let the dip sit for 15 minutes before serving to allow flavors to meld.