Spicy Vegetable Crudités

Instructions

1. 1

   Wash all your vegetables thoroughly under running water and pat them dry with paper towels.

   Tip: Dry vegetables stay fresh longer and prevent the platter from becoming watery.

2. 2

   Prepare the red bell peppers by removing the seeds and white membranes, then slice them lengthwise into even strips.

   Tip: Cut peppers vertically rather than horizontally for more elegant presentation.

3. 3

   Cut the cucumber in half lengthwise and scoop out the center seeds with a spoon, then slice into batons.

   Tip: Removing seeds prevents the vegetables from becoming soggy.

4. 4

   Slice the carrots into thin sticks and the celery into pieces about 10 centimeters long.

   Tip: Uniform sizing helps everything look more polished on the platter.

5. 5

   Combine Greek yogurt, sriracha, lime juice, minced garlic, chopped cilantro, salt, and black pepper in a bowl and whisk until smooth.

   Tip: Make the dip ahead of time and refrigerate to let flavors meld together.

6. 6

   Arrange all prepared vegetables on a large platter, grouping them by color for visual appeal.

   Tip: Leave space in the center for the spicy dip.

7. 7

   Transfer the spicy yogurt dip to a small bowl and place it in the center of your vegetable arrangement.

   Tip: You can dust the dip with extra cilantro or a pinch of paprika for garnish.

8. 8

   Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

   Tip: The vegetables stay crisp for up to 6 hours when properly covered.