Ingredients
Board (Serves 8–10 as an appetizer):
Lemon-Dill Yogurt Dip:
Directions
1.
Stir the dip ingredients together and refrigerate until serving.
2.
Wash and thoroughly dry the produce.
3.
Put the dip in a low bowl at the center of a large platter.
4.
Fan the endive and radishes outward, then overlap the snap peas, grape bunches, and figs in alternating sections, repeating colors across the board.
5.
Finish with a few herb sprigs and edible flowers.
6.
Serve chilled or shortly after assembly. No cooking required.
Notes
Dry the produce thoroughly after washing, and repeat colors in alternating sections across the board for a more striking look. Make the dip first and refrigerate it until serving, and use only food-safe edible flowers for garnish.
About the Author
This recipe was created by @prettycozydays, a San Fancisco-based content creator who loves creating beautiful and meaningful moments.
Recommended Equipment
A large platter, low bowl, mixing bowl, knife, grater, and cutting board.
FAQs
Do I need to cook anything for this veggie tray?
No. It's fully no-cook. Serve chilled or shortly after assembly.
What dip goes with this veggie tray?
A classic yogurt dip made with Greek yogurt, lemon juice, garlic, dill, olive oil, salt, and pepper.
How many people does this veggie tray serve?
It serves 8–10 as an appetizer.
