# What You Need:
→ Vegetables
01 - 2 large English cucumbers
02 - 4 large carrots
03 - 1 red bell pepper
04 - 1 yellow bell pepper
05 - 1 cup cherry tomatoes
06 - 1 cup sugar snap peas
→ Dip
07 - 1 cup plain Greek yogurt (full-fat or low-fat)
08 - 2 tablespoons fresh chives, finely chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1 tablespoon lemon juice
12 - 1 small garlic clove, minced
13 - Salt, to taste
14 - Black pepper, to taste
# How-To:
01 - Wash all vegetables thoroughly to ensure they are clean and ready for slicing.
02 - Cut cucumbers diagonally into 1/4-inch thick oval slices. Arrange slices in overlapping rows forming a fan shape on a large serving platter.
03 - Peel carrots, then slice diagonally into thin oval shapes matching the size of the cucumber slices. Arrange alongside cucumbers, continuing the fan pattern.
04 - Cut red and yellow bell peppers into thin strips and arrange them in sections beside the cucumbers and carrots for visual contrast.
05 - Place cherry tomatoes and sugar snap peas in clusters at the base or sides of the fan to enhance color and texture.
06 - In a small bowl, combine Greek yogurt, chives, dill, parsley, lemon juice, minced garlic, salt, and pepper. Stir until evenly mixed.
07 - Transfer the dip to a small serving bowl and place it on or beside the vegetable arrangement. Serve immediately or refrigerate until ready.
