Vegetable Cups with Herb Dip
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 small garlic clove grated
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 carrots cut into thin sticks
- 3 celery stalks cut into thin sticks
- 1 English cucumber cut into thin sticks
- 1 red bell pepper cut into thin strips
- 10 cherry tomatoes
- 10 clear 4-ounce cups
Instructions
- Whisk the Greek yogurt, mayonnaise, dill, chives, garlic, lemon juice, salt, and pepper together in a bowl until smooth.
- Cover the dip and refrigerate it for at least 30 minutes, which gives the garlic and herbs time to mellow into the yogurt.
- Cut the carrots, celery, cucumber, and bell pepper into sticks about 4 inches long, slightly taller than the cups.
- Spoon about 2 tablespoons of the chilled dip into the bottom of each clear cup.
- Stand 4 to 5 vegetable sticks upright in each cup, mixing the colors so no two sticks of the same vegetable sit side by side.
- Press one cherry tomato into the top of each cup so it peeks just above the rim.
- Line the cups up on a tray, cover loosely, and refrigerate up to 6 hours before the party.
- Set the cups out on the table in a tight cluster so they read as one bouquet rather than ten separate snacks.
Good to Know
Cut the vegetables the night before and keep them in ice water in the fridge; they stay crisp and you only build the cups the morning of.