Vegetable Crudites with Herb Dip


  • Serving Size: Serves 4-5
  • raw carrot sticks
  • raw celery sticks
  • 1 pint cherry tomatoes
  • cucumber, sliced
  • broccoli florets
  • cauliflower florets
  • ¾ cup plain Greek yogurt
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons dill, chopped
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced


1. Heat small pan over medium heat and brown minced garlic. Set aside.

2. In medium dip bowl, add Greek yogurt, chives, parsley, salt, pepper, dill, lemon juice and garlic. Stir until well mixed. Chill until ready to serve.

3. Arrange raw veggies on platter and in vessels of various heights (have fun here!) then place herb dip bowl in the middle of the serving trays. Enjoy with Edna Valley Pinot Grigio on a summer day.