Vegetable Crudites with Greek Yogurt Dip
Brighten up your next gathering with this vibrant and healthy recipe for Vegetable Crudités with Greek Yogurt Dip. Featuring a rainbow of crisp, fresh vegetables—like carrots, celery, bell peppers, and cherry tomatoes—artfully arranged for maximum visual appeal, this dish is as stunning as it is nutritious. The creamy Greek yogurt dip comes alive with zesty lemon juice, fragrant fresh dill, parsley, and a hint of garlic, making it a flavorful yet guilt-free snack or appetizer. Ready in just 20 minutes with no cooking required, this easy-to-make platter is perfect for parties, picnics, or any time you crave a light, refreshing bite. Packed with wholesome ingredients and bursting with color, this recipe is a must-try for anyone seeking a delicious way to enjoy fresh produce.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 whole (medium) Carrots
- 3 stalks Celery
- 1 whole (medium) Cucumber
- 2 whole (medium, any color) Bell peppers
- 1.5 cups Cherry tomatoes
- 1 bunch (about 8-10) Radishes
- 1 cup (plain, full-fat or low-fat) Greek yogurt
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon (finely chopped) Fresh dill
- 1 tablespoon (finely chopped) Fresh parsley
- 1 clove (minced) Garlic
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
Instructions
Wash and thoroughly dry all vegetables.
Peel the carrots and slice them into sticks about 3-4 inches long.
Trim the ends of the celery stalks and slice them into sticks of similar size to the carrots.
Slice the cucumber into thick rounds, or cut into sticks if preferred.
Core the bell peppers, remove seeds and membranes, and slice them into strips.
Trim the stems off the radishes and slice them into thin rounds or leave them whole for dipping.
Arrange the prepared vegetables, along with the cherry tomatoes, on a large platter in a colorful, organized manner.
To prepare the Greek yogurt dip, combine the Greek yogurt, olive oil, lemon juice, fresh dill, fresh parsley, minced garlic, salt, and black pepper in a mixing bowl.
Stir until the dip is smooth and all the ingredients are evenly incorporated.
Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
Transfer the dip to a serving bowl and place it at the center or alongside the vegetable platter.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
99 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
