Vegetable Crudités with Herb Yogurt Dip
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is my go to recipe whenever I need something fresh and impressive without spending hours in the kitchen. Crudités are perfect because they come together in just twenty minutes with zero cooking required, making them ideal for busy weeknights or last minute entertaining. The vibrant array of raw vegetables isn't just beautiful to look at, but carrots are packed with beta carotene which supports eye health and immunity. What really makes this dish shine though is the creamy herb yogurt dip made with Greek yogurt, which delivers extra protein while keeping everything light and nutritious. It's simple, affordable, and always a crowd pleaser.
Ella x
Ingredients
- 300 gcherry tomatoes(halved)
- 400 gcucumber(sliced into batons)
- 200 gred bell pepper(cut into strips)
- 200 gyellow bell pepper(cut into strips)
- 250 gbaby carrots
- 200 gcelery stalks(cut into sticks)
- 200 ggreek yogurt
- 15 gfresh dill(finely chopped)
- 10 gfresh parsley(finely chopped)
- 30 mllemon juice
- 1garlic clove(minced)
- 2 pinchessea salt and black pepper
Detail level
Instructions
- 1
Wash all vegetables thoroughly under cold running water and pat dry with a clean kitchen towel.
Tip: Drying the vegetables well prevents them from becoming soggy and helps them stay crisp longer.
- 2
Prepare the cherry tomatoes by cutting them in half lengthwise and arranging them in a small bowl.
- 3
Cut the cucumber lengthwise into quarters, then slice each quarter into batons about the thickness of a pencil.
Tip: Cutting cucumber into batons rather than rounds makes them easier to dip and more elegant to serve.
- 4
Slice both bell peppers in half, remove the seeds and white membranes, then cut into long strips.
- 5
Trim the celery stalks and cut them into sticks about 8 centimeters long, removing any tough strings with a vegetable peeler.
Tip: Removing the stringy fibers from celery makes it much more pleasant to eat raw.
- 6
Combine the Greek yogurt with minced garlic, fresh dill, fresh parsley, and lemon juice in a small bowl.
Tip: Using Greek yogurt adds creaminess and protein while keeping the dip lighter than sour cream based versions.
- 7
Season the yogurt dip with sea salt and black pepper to taste, then stir until all herbs are evenly distributed.
- 8
Arrange all prepared vegetables on a large serving platter or wooden board, grouping them by color for visual appeal.
Tip: Organizing vegetables by color makes the platter look more professional and appetizing.
- 9
Place the herb yogurt dip in a small bowl in the center or to the side of the vegetable platter.
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