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Healthy Summer Veggie Platter with Herbed Yogurt Dip

A crisp, colorful veggie platter paired with a bright herbed yogurt dip that stays thick and creamy—perfect for hot-weather snacking.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • For the platter:
  • 1 medium English cucumber
  • 2 large carrots
  • 1 large red bell pepper
  • 1 cup snap peas trimmed
  • 1 cup cherry tomatoes halved
  • 1/2 small head radicchio leaves separated (or 2 cups baby romaine)
  • 1/2 cup kalamata olives pitted
  • For the herbed yogurt dip:
  • 1 cup plain full-fat Greek yogurt not nonfat
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove minced (about 1/2 teaspoon)
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons finely chopped fresh mint
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

Equipment

  • large serving platter or wooden board
  • small mixing bowl
  • chef's knife
  • cutting board
  • vegetable peeler
  • citrus juicer
  • fine-mesh strainer or cheesecloth

Method
 

  1. Make the dip first so flavors meld. Place a fine-mesh strainer lined with a single layer of cheesecloth over a bowl. Spoon the yogurt into the strainer and let drain for 15 minutes at room temperature. This removes excess whey so the dip stays thick and doesn't water down overnight.
  2. While yogurt drains, prep the vegetables. Peel the cucumber in alternating strips (leave some skin on for color), then slice into 1/2-inch-thick rounds. Cut carrots into 3-inch-long, 1/4-inch-thick sticks. Slice bell pepper into 1-inch-wide strips. Halve cherry tomatoes. Leave snap peas whole.
  3. After 15 minutes, transfer the drained yogurt to a clean bowl (discard the liquid). Whisk in lemon juice, garlic, dill, mint, salt, and pepper until smooth. Drizzle olive oil over the top without stirring—this seals the dip and prevents a skin from forming.
  4. Arrange vegetables on a large platter: group each type separately for contrast. Tuck radicchio leaves or lettuce around the edges to frame the colors. Scatter olives in small piles.
  5. Serve dip in a small bowl placed in the center of the platter. For best texture, let dip sit at room temperature 10 minutes before serving.

Notes

Storage: The dip keeps in an airtight container in the fridge for up to 3 days. Stir before serving. Vegetables can be prepped up to 8 hours ahead—store them wrapped in damp paper towels inside a sealed bag to stay crisp. Do not add salt to the vegetables; it draws out moisture and makes them limp. For a dairy-free dip, substitute full-fat canned coconut cream (chilled) and omit the draining step. The olive oil seal technique works with any thick yogurt dip to keep it from drying out.